My husband is a big bacon fan. A few years ago I threw him a birthday dinner with a lot of bacon on the menu, and I made my first trial of these bacon deviled eggs. They are very simple, and subtly smokey from the bacon. He ate about ten of the last batch I made, and has given me his blessing to blog them.
These deviled eggs get their bacony flavor from the rendered bacon fat folded into the filling. I have experimented with both chopping up bacon and putting it into the filling, and just incorporating the fat, and I prefer the smoothness of only using the rendered fat. They do get garnished with small pieces of bacon, and you could always double up there if you would like more bacon flavor or more crunch.
I don’t have any profound tips about peeling hard-boiled eggs. It is much easier if your eggs are less fresh. Sometimes when I know ahead of time I’ll be making hard boiled eggs I’ll buy them a few weeks early. I always plan on one egg going wrong for good measure. This recipe therefore calls for seven eggs to make twelve deviled eggs. Then when one egg does split in half the wrong way or the end comes off, you can sprinkle it with salt and pepper, or spread on extra filling, and eat the evidence. Nobody will know a thing, and you will have had a tasty snack. To peel eggs I give them a few good taps, and then gently press in the shell all over, which seems to loosen the membrane that holds the shell in place. They are never all perfect, but that’s what the extra egg is for.
Other than the addition of bacon, these deviled eggs are pretty straightforward. There’s still a little mayo, but not too much because of the bacon fat. There’s also mustard, hot sauce (to make them deviled, of course), green onions, and salt and pepper. Sometimes I like to add Old Bay Seasoning or cayenne, but this is a good base. You will have some extra bacon bits. Save them for later use. Alternatively, if you already have bacon fat you can just render off one piece for garnishing, and then you will not have any excess.
Bacon Deviled Eggs (makes 12 pieces)
- 7 large eggs
- 6 strips thick-cut bacon (not anything too sweet), cut horizontally into quarter inch pieces
- 2 T mayonnaise
- 1 tsp mustard (I’ve used yellow and spicy brown.)
- 2 tsp hot sauce (Frank’s, Crystal, or your favorite)
- 2 green onions, one sliced very thinly, and one cut on bias for garnish
- Black pepper
- Smoked sea salt (optional)
- Render bacon bits. You can choose your method for this. For small amounts of bacon bits like this I usually do it in a skillet over medium-low heat, and then drain the fat. You can also render bacon in the oven. Put in preheated 350 degree oven, and check after 15 minutes. Cook until the bacon is slightly crisp, but also has a nice chew, before it is very crunchy. Drain off and save the bacon fat. You should have about a quarter cup of bacon fat. Let the bacon fat cool at room temperature.
- Hard boil the eggs. Start eggs in cold water. Over high heat, bring the water to a boil. Remove from heat, and cover with a lid. Let the eggs sit in the water for fifteen minutes. Drain off some of the water, and run cold water into the pan. Continue to drain off more water, and run until the water and eggs feel cool.
- Peel the eggs carefully. Cut each egg in half lengthwise and gently scoop out the yolks into a bowl. Set aside the halved whites.
- Mash the egg yolks. Fold in the cooled bacon fat, mayo, mustard, hot sauce, and thinly sliced green onion. Season with salt and pepper and taste.
- Scoop or pipe filling into egg white halves. Garnish each piece with a bacon piece, and green onion cut on a bias. Sprinkle with smoked sea salt if desired.
- These can be eaten immediately, but they would benefit from being slightly chilled.
- Chives work well in place of green onions.
- For extra kick, add some cayenne to the filling.