Bacon Deviled Eggs

By kimvess

Recipes & Menus | recipes

Bacon Deviled Eggs
Skip the bacon if you like and substitute 2 Tbsp. melted butter instead. To see a step-by-step video of Bacon Deviled Eggs being prepared in our test kitchen, click here.

Makes 24

Recipe by The Bon Appétit Test Kitchen

Photograph by Romulo Yanes

February 2012

Ingredients

• 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

Details

Servings 24
Adapted from bonappetit.com

Preparation

Step 1

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.