I love experimenting with classic dishes. Deviled eggs are traditionally very basic and simple, so it’s easy to add new flavors and textures to the mix.

I decided to take the breakfast route, and I added bacon to my deviled eggs. I also mixed in a creamy salad dressing, tangy mustard, and tart lemon juice. It may sound like a strange combination at first, but the result is so delicious!

You can make these a day ahead and serve them for breakfast, or you can make a batch for yourself a snack on them throughout the day. Brunch, anyone?

 

Ingredients:

12 hard boiled eggs

1/3 cup salad dressing

1 tbsp. Dijon mustard

3 green onions, chopped

1/2 lb bacon, cooked and crumbled

1 tsp. freshly squeezed lemon juice

Salt and pepper to taste

 

Instructions:

Remove shells from eggs. Cut each egg in half lengthwise. Remove yolks and add them into a mixing bowl.

Mash the egg yolks using a fork, add all the remaining ingredients, and mix until well combined. Spoon into egg white halves. Garnish with a sprinkle of paprika.

Refrigerate until ready to serve.

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip: If you’re hard-boiling your own eggs, 8 minutes is the perfect cooking time.