Bacon & Scallions Deviled Eggs Recipe
Updated Nov 04, 2021
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Bacon & Scallions Deviled Eggs Recipe
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:
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How to perfectly boil eggs
Place eggs in a large saucepan.
Add enough cold water to the pan to cover the eggs with an inch of water.
Place a pan of eggs and water on the hot stove, bring to a boil, and cover.
Boil for 10 minutes and remove from the heat.
Allow eggs to set in hot water for 10 minutes, then drain the hot water from the pan and replace it with cold tap water.
Exchange with cold tap water again until eggs are cool enough to handle.
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
Save This Recipe for Later (You’ll Want It Again)
Get this recipe sent to your inbox, plus a few of our best easy meals
⭐ Most readers end up making this in a few days.
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!