Stop Using Your Old Recipe And Make Deviled Eggs This BETTER Way Instead!
Deviled eggs have come a long way since my grandma used to make them for me on holidays. Top chefs all over the world have revisited this very classic dish, and they’ve added new twists along the way. I’ve made my own special twist on deviled eggs.
In the past, I’ve experimented with tapenade, pepperoncini, and cayenne powder, all with great results. I decided to experiment with bacon to see if the classic breakfast combo worked as well. It did. In fact, it worked better than expected!
Originally, I thought that bacon would be the dominant flavor in these eggs, but not in the way that I expected! First, you’ll taste tangy mustard and tart lemon juice. Then, you’ll taste the creamy salad dressing.
Next, there is a hint of fresh onion and egg. Only after all these tastes does the bacon flavor come into the mix. The bacon becomes the salty crescendo in a wonderful finale of flavors and textures that I will happily serve my family whenever I can.
These eggs could easily be made the day before and kept in the fridge for a quick breakfast, or served at any brunch. Or, you can always make them for yourself just because!
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Quick Tip: Chop the bacon as finely as possible for the best consistency.
for best looking boiled eggs..start them in cold water and bring to boil, remove from burnner and cover, let set for 25 min. then run cold water over them and peel.
I do this but only need 13 mins. Over that they get tough or green ring.
I boil for minutes turn off remove from heat cover leave for 4 more minuets drain water add cold Lmc
I would omit the bacon and add 1 teaspoon horseradish. I am unsure about the onions, too.