The Recipes

Bacon and Deviled Eggs

Deviled eggs are one my favorite things around the holidays.  I like to change up the ingredients, and here I thought bacon just makes everything better.  Bringing them to a holiday appetizer swap tomorrow afternoon.

Bacon and Deviled Eggs


-  1 dozen eggs
-  4 slices of bacon
- 1/4 c. mayonnaise
- 3 T. dijon mustard
- 3 T. yellow mustard
- 1/4 yellow onion, grated
- dash hot sauce
- salt
- pepper
- flat-leaf parsley, chopped

Boil the dozen eggs.  The way to make perfectly hard-boiled eggs is to put the eggs in the pot, cover with water, and bring to a boil.  Immediately remove the eggs from the heat and cover the pot.  Let the eggs cool for 15 minutes.  Set aside to cool.

Once the eggs are cooled, peel the eggs and cut them in half.  Scoop out the yolks into a bowl and add the mustards, mayonnaise, onion, hot sauce, salt, and pepper.  Whisk together to a smooth consistency.  Spoon the mixture into the center of the egg white halves.

Preheat an oven to 375 degrees.  Lay the bacon on a baking sheet and cook in the oven for 10 minutes, or until evenly cooked.  Set aside, and crumble into tiny pieces once cooled.

Garnish each egg with a sprinkle of bacon bits and parsley.