Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Bacon-Stuffed Deviled Eggs
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- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 6 servings (makes 12 deviled eggs)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 188
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 9 g
- Cholesterol
- 201 mg
- Sodium
- 255 mg
Bring a bit of breakfast to a beloved appetizer by adding bacon.
- Level: Easy
- Total: 30 min
- Active: 15 min
- Yield: 6 servings (makes 12 deviled eggs)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 188
- Total Fat
- 16 g
- Saturated Fat
- 5 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 9 g
- Cholesterol
- 201 mg
- Sodium
- 255 mg
Ingredients
Directions
- Put the eggs in a medium saucepan, cover with cold water and bring to a boil over medium-high heat. Reduce the heat to a simmer and continue to cook for 7 minutes. Meanwhile, prepare a bowl of ice water. Drain the cooked eggs and transfer them to the ice water until cool, about 5 minutes.
- Peel the eggs, then halve them lengthwise and pop out the yolks into a medium bowl. Set the whites on a plate rounded-side down. Add the mayonnaise, chives, mustard and bacon to the yolks and mash until creamy and well combined; season with salt and pepper.
- Spoon or pipe the filling into the reserved egg white halves. Garnish with chives.
