🥚 What Makes This Recipe So Good
Deviled eggs are delicious. There’s a reason they’re a classic recipe, a go-to for any potluck, cookout, baby shower, tailgate, or holiday party. Everyone loves them! Deviled eggs with bacon, though? That’s an easy way to take an already-great dish to a whole new level. Just a little crisp bacon adds a slight crunch and a little smokiness that enhances all the other flavors in the deviled egg filling. It’s simple but oh-so-effective. Bacon’s not the only special ingredient here. No, no. I’ve also added a touch of softened butter to the egg yolk filling. What?! Oh, yes. Softened butter helps fortify the yolks, making them impossibly creamy and unbelievably rich. Trust me – once you’ve made your egg filling this way, you’ll never go back to deviled eggs without it. This recipe is naturally keto and low-carb, but with a couple of easy changes, it’s also Whole30-compliant and paleo-friendly. Just replace the butter with ghee, and make sure your mayo, dijon mustard, and bacon don’t contain any incompatible ingredients.
👩🏼🍳 Chef’s Tips
We piped the deviled egg filling into the egg whites, just to give the eggs a little more pizzazz. If you don’t have piping bags and piping tips, there are a couple of other options, so don’t panic! For the piped look, use a sandwich-size baggie and cut away one of the corners to create a piping tip. If you don’t need the deviled eggs to look fancy, you can use a small cookie scoop with a release handle, or even just a regular spoon, to scoop the filling directly into the egg whites. You can totally prep deviled eggs with bacon in advance! Believe me, for busy holidays, you’ll be glad you did. The easiest way to do make-ahead deviled eggs is to prep the yolk filling and the egg whites as instructed. Place the empty egg whites in one airtight container and the prepared yolk filling in another. Refrigerate both containers up to 24 hours. Just before you plan to serve them, fill the egg whites and finish them off with a little paprika and bacon. If you’re making these ahead of time, be careful not to over-season the filling! The flavors will meld together and deepen as the filling chills, so they’ll be much stronger after a few hours than they are after a few minutes. It’s so easy to over-salt the yolk mixture, and that can throw off the entire recipe. Too much dijon mustard can, too.
🥘 Other Recipes You’ll Love
Chicken Salad with Grapes Dill Dip Lollipop Chicken Legs Deviled Egg Salad Keto Chicken Salad (Classic Shredded Chicken Salad) Paleo Carrot Cake Cupcakes Quick Cauliflower Risotto with Chicken and Asparagus Cauliflower Potato Salad Amazing Creamy Grape Salad with Pecans
