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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