Deviled Eggs with Bacon Crumbles
Deviled Eggs are a classic for a reason, but when you add crispy bacon crumbles on top, they go from nostalgic to irresistible. These little bites are creamy, savory, and just indulgent enough to steal the spotlight at any potluck or party.
Helpful Tips
- Use a sharp knife to slice your hard-boiled eggs cleanly without tearing the whites.
- Use fresh herbs like dill and chives to gives your deviled eggs a bright pop of flavor and color.
- Crisp the bacon ahead of time – Let it cool completely before crumbling to keep your topping crunchy instead of greasy.
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Deviled Eggs with Bacon Crumbles
Deviled Eggs are a classic for a reason, but when you add crispy bacon crumbles on top, they go from nostalgic to irresistible.
Ingredients
- 2 slices bacon
- 6 hard-cooked eggs peeled
- 1 tablespoons mayonnaise
- 1 tablespoon fresh dill chopped
- 1 tablespoon fresh chives chopped
- 1 teaspoon whole grain mustard
- Salt to taste
- Garnish: Chopped fresh dill
Instructions
- Place eggs in the bottom of a small pot. Cover with cold water and heat until boiling. Remove from heat and let stand, covered for 9 minutes. Immediately transfer to an ice bath. Once cooled, drain and peel eggs.
- In a skillet, cook bacon over medium heat until crisp. Place on a paper-towel-lined plate to cool. Then crumble.
- Slice each egg in half lengthwise and gently remove the yolks. Put them in a bowl.
- Add mayonnaise, dill, chives and mustard to yolks. Mash together until well combined. Taste and add salt, to your preference.
- Divide the mixture evenly among the eggs.
- Place the eggs on a serving platter. Top with crumbled bacon and garnish with more fresh dill.
Nutrition
Calories: 147kcalCarbohydrates: 1gProtein: 8gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 195mgSodium: 162mgPotassium: 128mgFiber: 0.2gSugar: 1gVitamin A: 419IUVitamin C: 2mgCalcium: 28mgIron: 1mg
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