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