#SundaySupper: Bacon & Eggs
July 1, 2012
My aunt has been making these popular party apps for as long as I can remember and they always go fast at family get. I’m pretty sure it’s the bacon that keeps ‘em coming back for seconds, thirds and fourths. Now, I’ve never actually asked my aunt for the recipe, I just know she puts bacon in hers, which is what I started doing a few years ago. I’ve also added a personal touch of a little bit of honey mustard for some zing. So, although our batches might not come out tasting exactly the same, they are both delicious!
Deviled Eggs with Bacon
- 2 dozen eggs
- 1 pound low-sodium bacon
- 1/4 cup light mayo
- 2 tbs honey mustard
- A few dashes of hot sauce, to taste
- Salt and pepper, to taste
- 1 tbs fresh Italian parsley, chopped
- 1 tbs chile powder
Place the raw eggs in a large pot and fill pot with water until eggs are just covered. Bring to a boil, then lower to a simmer for about 15 minutes. Turn the heat off and let them sit another 5 to 10 minutes, then pour out the hot water, fill pot with cold water and add a few ice cubes. I find chilling the eggs makes them a little easier to peel.
While the eggs are boiling, go ahead and fry up the bacon making sure to cook it extra crispy so it’s easy to crumble later.
Once all the eggs are peeled, slice them in half, length-wise, and place all the cooked yolks in one bowl and the egg white halves on an egg platter. Add the mayo through parsley to the yolks and mix thoroughly. You might want to add a little more mayo and/or mustard to reach your desired creaminess. Fold in the bacon,crumbling while adding, and fill the egg white halves with the yolk mixture. Dust with chili powder and serve!
Tip: If making ahead of time, mix everything together except for bacon. I save that for the last-minute so you don’t risk it getting too soft. Also,do not assemble the yolk mixture with the egg whites until right before serving. This keeps any deviled egg bandits from sneaking a taste before putting on the table ;0)