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