Bacon & Scallions Deviled Eggs Recipe
on Jul 13, 2016, Updated Nov 04, 2021
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Bacon & Scallions Deviled Eggs Recipe
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It’s picnic season here in the U.S. and few things go better at such a gathering than deviled eggs. We took this American classic and added a few touches that put it clear over the top.
Bacon & Scallions Deviled Eggs Recipe
We’ve brought you a whole new way to eat the classic combination of bacon and eggs and I think you’re going to love it. Forget the toast and bring out the mayo, and Dijon mustard. Chop up some green onions, add a dash of salt and a sprinkle of pepper and you are ready to party with this Bacon & Scallions Deviled Eggs Recipe from Platter Talk. These savory bites of creamy goodness start with boiling eggs. Here’s a sure-fire method of preparing perfect boiled eggs:
How to perfectly boil eggs
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Place eggs in a large sauce pan.
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Add enough cold water to pan to cover eggs with an inch of water.
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Place pan of eggs and water on hot stove, bring to boil and cover.
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Boil for 10 minutes and remove from heat.
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Allow eggs to set in hot water for 10 minutes then drain hot water from pan and replace with cold tap water.
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Exchange with cold tap water again until eggs are cool enough to handle.
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Peel when ready to use.
Perfect for family reunions, church functions, summer picnics and holiday get-togethers, this Bacon & Scallions Deviled Eggs Recipe is easy to make. A word of caution though: Bring copies of this recipe. Everyone who tries one of these is going to want it.
Bacon and Scallion Deviled Eggs Recipe
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Ingredients
- 12 jumbo eggs
- 3 slices of bacon
- 1 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon heaping chopped scallions
- Kosher salt
- Freshly ground black pepper
- Thinly sliced scallions
Instructions
- Place eggs in a large saucepan; add water to cover by 1". Bring to a boil, cover, and remove from heat. Let sit for 10 minutes. Drain. Transfer eggs to a bowl of ice water and let cool completely, about 10 minutes; peel. Halve lengthwise and remove yolks. Coarsely chop 3 slices of bacon. Cook in a medium skillet over medium heat until browned and crisp. Transfer bacon to paper towels. Strain drippings through a fine-mesh sieve into a small bowl.
- Finely mash reserved yolks, bacon fat, mayonnaise, Dijon mustard, and chopped scallions in a medium bowl; season with kosher salt and freshly ground black pepper.
- Transfer to a large resealable freezer bag, then cut 1/2" off 1 corner. Pipe into whites; garnish with thinly sliced scallions and reserved bacon.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It is always the simplest things that I gravitate towards– and deviled eggs are right at the top of the list. And bacon. You put my faves together in one heavenly bite! Love!