Deviled eggs are often a staple of summertime picnics, parties and celebrations. How about trying a deviled egg with a twist – of bacon? My family has been making these deviled eggs since I was standing on tiptoe to grab one from the plate and they are truly addicting! These are not the standard, very creamy deviled eggs. This version has a combination of smooth, crunch, texture and tang, and a bit of bacon drippings added to the mixture is the special ingredient!
Whenever we’re invited to a party, I’m always asked to make these deviled eggs. This recipe is based on preparing one dozen eggs or 24 finished deviled eggs; you can adjust up or down, depending upon the number of servings you need. Take it from me, make more! No matter how many I make, it never seems to be enough!!
Deviled Eggs with Bacon
- One dozen hard-boiled eggs
- 8-10 pieces of bacon, fried until crispy
- 2-3 tablespoons bacon grease
- 2-3 tablespoons mayonnaise
- 1-2 teaspoons mustard
- 1 ½ tablespoons dried parsley, finely crushed
- 1/8 teaspoon pepper
Hard boil and peel eggs. I like my finished deviled eggs to look pretty – of course, that means they have to be perfectly peeled! Here’s my tip for eggs that peel perfectly MOST of the time!
Once the eggs are finished cooking, drain the boiling water from the pot, taking care not to dump the eggs out. Refill the pot with enough cold water to cover eggs; let sit for about 10 minutes. Drain the water and again refill with cold water. After about 15 minutes, remove and dry eggs. They should be cool enough to handle yet still warm enough to peel easily. Did I luck out today with this batch or what? Every single egg peeled perfectly!
While eggs are boiling, fry 8-10 pieces of bacon until very crispy (don’t burn!) Drain bacon on paper towel lined plate and reserve bacon grease.
Slice each egg lengthwise and scoop out yolk from each half into a bowl. Use a fork to mash and break egg yolks into finely crumbled pieces. Crumble bacon into very small pieces and add to the eggs; don’t add any pieces of bacon that are excessively fatty or not well cooked.
Add 1-2 tablespoons of reserved bacon grease. Add 2-3 tablespoons of mayonnaise, 1-2 teaspoons of mustard, 1 ½ tablespoons of finely crushed, dried parsley and 1/8 teaspoon pepper. Mix well and taste, adjusting with additional mayo or mustard as desired. Fill each egg half neatly with mounded teaspoonful of the egg mixture, cover and chill.
My grandparent’s old bacon press seemed like the perfect partner to the eggs!
If you’re planning a cookout for the weekend, consider making a platter full of these deviled eggs and get ready to watch them disappear! Sneak a few onto a plate for yourself first!
Thanks for stopping by today and I hope you have having a fun and relaxing holiday weekend!