Deviled Eggs With Bacon

Deviled Eggs With Bacon

Want to take your deviled eggs recipe to the next level? One word: bacon

MAKES 24 SERVINGS

  • 12 large eggs
    3 slices bacon
  • 1/3 cup of fat free mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 heaping Tbsp. chopped scallions, plus more scallions, thinly sliced, for garnish
  • Kosher salt and freshly ground black pepper

PREPARATION:

  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 length wise and remove yolks.
  2. 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. Finely mash reserved yolks, bacon fat , mayonnaise, mustard, and chopped scallions in a medium bowl; season with kosher salt and freshly ground black pepper with thinly sliced scallions and reserved bacon.