My husband is not really a recipe guy, but there are a few things that he makes better than anyone else on the planet. The first is omelets. The second is grilled cheese sandwiches. And the third is deviled eggs.
He says the secret is in their simplicity–less is more (especially when it comes to mustard!) In any case, they are absolutely delicious. And I figured, since most of us will have a sudden influx of hard-boiled eggs to contend with this weekend, this would be the perfect time to share his top secret recipe.
As a side note, the bacon is optional but highly recommended! If you are planning to add it, be sure to check out our instructions for quick & easy no-mess bacon!
Here is what you need:
18 eggs 1 teaspoon spicy mustard 1 tablespoon yellow mustard 1/2 cup mayonnaise + 1 tablespoon 1/4 teaspoon pepper 1/4 teaspoon salt dash of cayenne pepper or paprika cooked bacon
Step 1: Place eggs in pot; cover with water. Bring water to a rolling boil and boil for 9 minutes.
Step 2: Run cold water over eggs until cool enough to touch; drain water from pot. Shake pot vigorously to crush the egg shells.
Step 3: Peel eggs under running water; dab dry with paper towel.
Step 4: Cut eggs in half lengthwise; gently scoop yellow yolks into medium size bowl.
Step 5: Mix in mayonnaise, mustards, and spices. mash well with fork.
Step 6: Spoon mixture into quart size ziplock bag. Cut small hole in corner and squeeze out mixture into egg white halves.
Step 7: Sprinkle with paprika or cayenne pepper and add bacon to the top.
Recipe: Best Ever Deviled Eggs with Bacon
Summary: This classic recipe is updated with everyone’s favorite BACON!
Ingredients
- 18 eggs
- 1 teaspoon spicy mustard
- 1 tablespoon yellow mustard
- 1/2 cup mayonnaise + 1 tablespoon
- 1/4 teaspoon pepper
- 1/4 teaspoon salt
- dash of cayenne pepper or paprika
- cooked bacon
Instructions
- Place eggs in pot; cover with water. Bring water to a rolling boil and boil for 9 minutes.
- Run cold water over eggs until cool enough to touch; drain water from pot.
- Peel eggs under running water; dab dry with paper towel.
- Cut eggs in half lengthwise; gently scoop yellow yolks into medium size bowl.
- Mix in mayonnaise, mustards, and spices. mash well with fork.
- Spoon mixture into quart size ziplock bag. Cut small hole in corner and squeeze out mixture into egg white halves.
- Sprinkle with paprika or cayenne pepper and add bacon to the top.
Preparation time: 3-5 minutes
Cooking time: 9 minute(s)
Number of servings (yield): 36
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Stephanie R says
This looks delicious! I would have never thought to add bacon but I bet this is all kinds of amazing.
Jane from http://www.fivestartots.com says
You cannot go wrong with adding bacon. I will have to try it this Easter Sunday for the family. I hope it comes out looking as good as yours. Any advice on peeling the egg shells, I always have a hard time peeling it while keeping the egg intact and looking good.
Ruth Soukup says
The running water helps a lot, as does shaking the pan vigorously until the shells are all really cracked–then they just slide right off! 🙂
Chelsea says
Also adding some baking soda to the water helps tremendously.. (I don’t measure how much, just put eggs in pan fill with water sprinkle I’d say maybe tablespoon in and let boil)
Anonymous says
Baking Soda works every time.
Ricky @ The Skint Dad Blog says
Adding the bacon makes this a really special and appetizing dish! We’ve been looking for breakfast ideas for Easter Sunday and I think I’ve just found the perfect one! Thanks for sharing this wonderful recipe 🙂
Julie@frugallyblonde.com says
I just went to a restaurant that a similar recipe. They were awesome! The bacon was candied burbon bacon and they had hot sauce on them. The sweet and hot combo was amazing. These look great!
Reelika @Financially Wise On Heels says
This looks really good! And in fact, looks like he made pretty much one of Estonian traditional Easter meals 🙂 Well done!
Anonymous says
Love the bacon garnish. Have you ever coddled eggs? Fill the pot with enough water to cover eggs by one inch. Bring to boil. Cover pot, turn off heat, and let sit 20 minutes. The whites will be tender, not rubbery. Thanks for all your efforts to share your good ideas. They brighten my day! Cwoosley12@yahoo.com
Richella Parham says
What a wonderful idea! I’ve put bacon on egg salad sandwiches before (oh so good), but I’ve never thought to add it to deviled eggs. Brilliant! I’ve pinned this and will be referring to the recipe quite soon.
Becky says
Looks just like my deviled eggs recipe except I add horseradish instead of cayenne. My mr. prefers the short intensity of the horseradish over the long lasting spiciness of cayenne (but he’s a baby about spicy stuff)!