Deviled Eggs with Bacon

I kind of have a love/hate relationship with deviled eggs- every once in a blue moon I get a yen for them but I can only eat them if I make them myself. I don’t know why but they sort of gross me out otherwise… it probably has something to do with my aversion towards mayo. I buy a really small jar just for the occasion and that way I know it hasn’t been sitting around the fridge indefinitely or else I make my own aioli. At any rate, these were delicious. They are adapted from a segment in Fine Cooking on variations of deviled eggs.

4 peeled hard cooked eggs, cut in half lengthwise
1 heaping tablespoon of mayo (or up to 2 T if you must)
1/2 t Dijon mustard
a dash of Tabasco
salt and pepper
1 T finely chopped parsley
2 slices chopped, cooked bacon
smoked paprika
Mash the 4 yolks with the back of a fork; add the mayo, parsley and hot sauce and mash until smooth. Add the bacon and season to taste with salt and pepper. Fill the egg whites and sprinkle with paprika.

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