Bacon & Onion Deviled Eggs
Every time a holiday rolls around on the calendar, I begin looking for something new and fresh to bring to the table. Although deviled eggs are usually an Easter dish, my family loves them any time of year! This recipe adds bacon and onion to a traditional filling to give a bit more flavor to this classic appetizer.
Chop onion, it doesn’t need to be fancy since we will be putting them in the food processor.
Fry bacon (optional, cut bacon into 1-2 inch strip before frying.). Blot bacon with paper towel to soak up excess grease.
While bacon is cooking, slice your hard-boiled eggs in half lengthwise.
Add bacon and onion to food processor. It may be best to start with the onion and add the bacon part way through. I like the onion to be so blended that it is almost a paste. The bigger you leave the onion the more noticeable it will be in the final product. Process the bacon until it is bacon bit sized or smaller.
Carefully scoop out the yolks from your halved eggs. Add the yolks to the food processor.
Add mustard and mayo. Start with 1.5-2 Tablespoons of yellow mustard and about 1/4 cup of mayonnaise. Run the food processor to blend all of the ingredients. Taste your mixture to decide if you need more mustard, mayo, salt and/or pepper. The more mustard/mayo you add the runnier your mixture will become. The end product should be a pipeable consistency that will keep its shape once put back into the egg.
Once you are satisfied with the taste and texture of your filling, transfer it to a gallon sized Ziploc bag or piping bag. Snip off the corner of the bag and fill in the empty space of each egg.
Sprinkle the tops of the eggs with a bit of paprika to add color to the plate.
Ingredients
Directions
Chop onion, it doesn’t need to be fancy since we will be putting them in the food processor.
Fry bacon (optional, cut bacon into 1-2 inch strip before frying.). Blot bacon with paper towel to soak up excess grease.
While bacon is cooking, slice your hard-boiled eggs in half lengthwise.
Add bacon and onion to food processor. It may be best to start with the onion and add the bacon part way through. I like the onion to be so blended that it is almost a paste. The bigger you leave the onion the more noticeable it will be in the final product. Process the bacon until it is bacon bit sized or smaller.
Carefully scoop out the yolks from your halved eggs. Add the yolks to the food processor.
Add mustard and mayo. Start with 1.5-2 Tablespoons of yellow mustard and about 1/4 cup of mayonnaise. Run the food processor to blend all of the ingredients. Taste your mixture to decide if you need more mustard, mayo, salt and/or pepper. The more mustard/mayo you add the runnier your mixture will become. The end product should be a pipeable consistency that will keep its shape once put back into the egg.
Once you are satisfied with the taste and texture of your filling, transfer it to a gallon sized Ziploc bag or piping bag. Snip off the corner of the bag and fill in the empty space of each egg.
Sprinkle the tops of the eggs with a bit of paprika to add color to the plate.
