Bacon Deviled Eggs
Bacon Deviled Eggs are the ultimate appetizer for holiday dinners and get togethers with friends and family. These loaded deviled eggs have bacon and caramelized onions and will wow your guests.
Servings: 6 servings
Calories: 175kcal
Ingredients
- 6 large eggs
- 3 slices of cooked bacon
- 1/2 cup diced onions
- 1/2 teaspoon olive oil
- 1/4 cup mayonnaise
- 1 tablespoon stone ground or dijon mustard
- 1/4 teaspoon granulated garlic
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- fresh parsley for garnish
Instructions
- Bring a pot of water to a boil.
- Add eggs and cook for 11 minutes.
- While the eggs are cooking, cook bacon in the oven.
- Dice onions and cook in a skillet that is coated with olive oil over medium heat. Stir occasionally until onions are caramelized. Cool slightly.
- Chop bacon and onions finely.
- Remove eggs to an ice bath and allow to cool, about 7- 10 minutes.
- Drain the water from the eggs and crack on the large end.
- Remove shells under running cold water.
- Pat eggs dry with paper towels.
- Cut eggs in half lengthwise.
- Remove yolks into a mixing bowl and mash with a fork.
- Mix in mayonnaise, mustard, garlic, smoked paprika, salt, pepper, caramelized onions and 3/4 of the bacon, reserving some bacon for garnish.
- Spoon or pipe filling into egg whites.
- Garnish with bacon and parsley.
- Chill until ready to serve.
Notes
Double recipe as needed.
How to Store Deviled Eggs:
- If making in advance, cover with plastic wrap or place in an airtight container and refrigerate.
- Bacon Deviled Eggs will keep up to 2 days in the refrigerator.
Nutrition
Serving: 1g | Calories: 175kcal | Carbohydrates: 3g | Protein: 9g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Cholesterol: 196mg | Sodium: 347mg | Sugar: 1g