Classic Deviled Eggs with Bacon
I pretty much woke up the other morning and decided that it was time for Spring. Like, enough already. Christmas is so over, New Year’s is too, I’m over the snow, it’s time to move on. So I busted out a big ol’ bag of potatoes and a bunch of eggs and made my two favorite Springtime side dishes. These classic deviled eggs with bacon, and my mom’s easy potato salad. I usually wait until Easter to make these dishes but the heck with it. I’m in a springy mood.
(It literally snowed 18 inches the next day.) Apparently mother nature and I are not on the same page.
Welp. While I prepared my perfectly hard boiled eggs, (tips below), It got me thinking about this question:
Why are deviled eggs called deviled eggs?
The reason is simple: spice. Some deviled egg recipes can be filled with spice and zest, and the word “deviled” was associated with these types of foods back in the day.
I love fun facts. What about this one:
Fresh Egg Test:
Did you know? Eggs that are not super fresh peel much more easily and make them ideal of boiling and peeling.
To test if your eggs are fresh, fill a bowl of water and place an (un-boiled) egg in it. If it lays on the bottom on its’ side, it’s pretty fresh. If it stands up on the bottom, it’s less fresh but perfect for boiling and still okay to eat. If it floats to the top, it’s not okay to eat.
How this method works: Eggshells are pretty porous, which allows air to enter inside of the shell. As the egg ages, more air continuous to enter the shell, which increases its buoyancy.
How to Hard Boil Eggs:
Submerge the eggs in 2 inches of cool water in a pot on the stove-top. Gradually bring them to a boil. Once the boil is reached, cover the pot and remove them from the heat, letting them sit for 12 minutes. Ta-Da!
(Or just use this cool thing.)
How long to store deviled eggs:
Deviled eggs can be stored in the refrigerator for up to 4 days.
Preparing the egg yolk filling:
It’s best to mix the egg yolks with the vinegar while they’re still warm (the vinegar helps to prevent discoloration and enhances the flavor).
It’s also best to add the mayo when the yolks have fully cooled, to avoid creating a oily consistency.
Now. You should probably join my free recipe email list. You’ll get a weekly email with my brand new recipes. And follow me on Facebook, Instagram, and Pinterest. (Don’t make this be our last goodbye!)
Pstt! This easy potato salad makes it easy to transport and store your deviled eggs.
Check out my other recipes!
Classic Deviled Eggs with Bacon
This classic deviled egg recipe is easy to make, and perfect for a crowd! The crumbled bacon and green onion garnishes are the perfect way to top the creamy filling.
- 6 hard-boiled eggs, peeled
- ¼ cup mayonnaise
- 1 teaspoon rice wine vinegar (or distilled white wine vinegar)
- 1 Teaspoon yellow mustard
- 1 teaspoon sweet relish
- ¼ teasoon garlic powder
- 3 green onions, diced
- Crumbled Bacon
- Salt/pepper, to taste
Use a paring knife to carefully slice the eggs in half lengthwise. Then use a small spoon to pop out the yolks. Place them in a small bowl with remaining (non-garnish) ingredients and mix until smooth and well-combined.
Use a piping bag to fill the egg whites back up. I use this technique to create my own with a Ziploc bag.
Sprinkle the tops of the eggs with the garnishes and refrigerate until ready to serve.
These can be stored in the refrigerator for up to 4 days.
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