Perfect for entertaining, these Bacon Deviled Eggs eggs are a perfect appetizer and look amazing too!
Servings: Makes 24
- 12 large eggs
- 3 slices bacon
- 2 tablespoons melted butter (if needed)
- 1/3 cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 heaping tablespoon chopped scallions, plus more scallions, thinly sliced, for garnish
- Kosher salt and freshly ground black pepper
Place eggs in a large saucepan; add water to cover by 1″. Bring to a boil, cover, and remove from heat. Let sit for 10 minutes. Drain. Transfer eggs to a bowl of ice water and let cool completely, about 10 minutes; peel. Halve lengthwise and remove yolks.
Coarsely chop bacon. Cook in a medium skillet over medium heat until browned and crisp. Transfer bacon to paper towels. Strain drippings through a fine-mesh sieve into a small bowl. Add melted butter if needed to measure 2 Tbsp.
Finely mash reserved yolks, bacon fat (and/or butter), mayonnaise, mustard, and chopped scallions in a medium bowl; season with kosher salt and freshly ground black pepper.
Transfer to a large resealable freezer bag, then cut 1/2″ off 1 corner. Pipe into whites; garnish with thinly sliced scallions and reserved bacon.