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Bacon Deviled Eggs Recipe


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     Bacon Deviled Eggs

Category   Appetizers
Sub Category   None
Servings   12
Preptime   30 min

12 large eggs
3 slices bacon
1/3 cup mayonnaise
2 teaspoons Dijon mustard
1 tablespoon scallions, chopped
salt, to taste
pepper, to taste

Place 12 large eggs in a large saucepan; add water to cover by 1-inch. Bring the water to a boil, cover, and remove from heat. Let the eggs sit for 10 minutes. Drain the water and transfer the eggs to a bowl of ice water and let them cool completely. Peel the eggs, halve them lengthwise and remove the yolks. Coarsely chop the bacon and cook in a medium skillet over medium heat until browned and crisp. Transfer the bacon to paper towel and strain the drippings through a fine-mesh sieve into a small bowl. Set aside the bacon fat. Finely mash the reserved egg yolks, bacon fat, mayonnaise, Dijon mustard, and scallions in a medium bowl; season with salt and pepper. Transfer the yolk mixture to a piping bag equipped with a large plain tip and pipe the mixture into the egg white halves.
Serving Suggestions
Garnish the deviled eggs with thinly sliced scallions and crispy bacon bits.

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