Yoribang
AppetizerAmericanFree to use

Bacon Deviled Eggs

Deviled eggs with crisp bacon crumbles and a little hot sauce.

Serves 12

Prep 15 min

Cook 12 min

Bacon Deviled Eggs
Photo: Mark Miller, CC BY-SA 4.0, via Wikimedia Commons
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Ingredients

  • 12 eggs
  • 1/3 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon hot sauce
  • 1 teaspoon white vinegar
  • 1/4 teaspoon salt
  • 4 slices bacon, cooked until crisp and crumbled
  • 1 tablespoon chopped chives

Steps

  1. Step 1. Cover the eggs with cold water, bring to a boil, cover, and turn off the heat. Let stand 11 minutes. Cool in ice water and peel.

  2. Step 2. Halve the eggs and mash the yolks with the mayonnaise, mustard, hot sauce, vinegar, and salt.

  3. Step 3. Stir in half the bacon and spoon the filling into the whites.

  4. Step 4. Top with the remaining bacon and chives.

Where this recipe comes from

Yoribang American classics by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of American comfort food: salads for sandwiches, macaroni and cheese, gravies, and the creamy casseroles that fill church suppers and weeknight tables. Where a casserole is traditionally made with canned condensed soup, these use a quick homemade sauce, or you can swap in a can.