Bacon deviled eggs combine two of the best breakfast foods ever for this tasty springtime appetizer or snack
What happens when you combine two of the best breakfast foods ever? You get one of the greatest Easter appetizers imaginable.
I present to you Bacon Deviled Eggs, and they are everything they’re cracked up to be. Ha! I crack myself up.
Ok, enough with the bad egg puns. These things are delicious! No, you won’t win awards for most creative or most photogenic or the one with the most veggies. But you will win the best taste contest.
Is anyone competing with their Easter appetizers? I hope not. That seems a little silly, but if you were, I’d bet my Easter basket that you’d win.
I once made deviled eggs with avocado and whoa those were good.
This time, I decided to go a little more traditional but add some bacon because why not? Bacon makes pretty much everything better, and this creation proves that fact a little bit more.
I usually like to squeeze in some extra veggies when I’m preparing something in the kitchen, but in this case, you’ll just want to make sure you load up on the veggies at your Easter lunch.
This time of year has so many good veggies in season. Some of my faves include artichokes, asparagus, green onions, … Oh wait, I did put a green onion in here. That counts as some extra veggies, right?
Believe it or not, these tasty things are actually filling. The eggs + the bacon + the cottage cheese used as a binder help pack the protein in these bites, and they have so much flavor that you are satisfied with just a few.
That’s not to say that you might not eat 6 of them for quality control purposes.
Then again, it was getting to be lunch time when I made them. So feel free to eat these for lunch. My bacon deviled egg salad was incredible if I do say so myself.
While the bacon deviled egg salad is not pictured, feel free to take your own creative liberties.
I used spinach, added tomatoes, and topped it with a few of these eggs. And I sorta kinda added a little extra bacon for good measure. YUM!
To make these, you don’t need much — only eggs, bacon, a few spices (salt, cayenne, paprika), green onion, and bacon grease. Yes, I used bacon grease. No, I’m not trying to kill you. It was 1/2 teaspoon for the entire recipe.
If you just can’t put bacon grease in there, then feel free to substitute with olive oil for a creamier mixture or water. Half of a teaspoon divided by 12 is a number too small for me to care, but that’s my own personal preference.
These are best if made ahead, which makes them perfect to take to parties or to make your life a little easier by preparing in advance. But make sure not to add the bacon on top until right before serving.
To make these spicier (hence the name “deviled egg”) I sprinkled a few with extra cayenne pepper, and I left some without the extra kick. I liked them both, but the bacon flavor was more obvious on the non-cayenne pepper sprinkled ones. It’s up to you which way to go.
As for cooking the eggs, this is what I do: Fill a pot with water, and heat. When it is hot (but not boiling) gently place the eggs in the pot of hot water. Bring that to a simmer. Simmer for 15 minutes. Rinse in cold water and peel under cold water.
I usually mess up one or two, so I like to boil an extra egg or two just in case. It’s not like it’ll go to waste! Extra hard boiled eggs are great to eat for a quick snack or breakfast or to throw in salads.
Who cares if you find the golden egg this year if you have these golden eggs covered in bacon?
K, I’m done with the bad jokes. Here’s the recipe
Bacon Deviled Eggs
- 6 large eggs
- 4 slices bacon preferably center cut
- 1/2 tsp bacon grease
- 4 tsp water
- 1/4 cup cottage cheese
- 1/8 tsp paprika
- 1/8 tsp cayenne pepper plus more for serving if desired
- 1/8 tsp salt
- 2 TBSP chopped green onion about one small green onion
Cook the bacon
- My preferred method: Preheat the oven to 375*F. Line a baking sheet with foil. Place the bacon in one layer on the baking sheet. Cook for 15-20 minutes until crispy, flipping halfway through cooking. Remove to paper towels and set aside. Crumble bacon. Reserve 1/2 teaspoon of bacon grease.
Cook the eggs
- Add the eggs to a pot of cold water. Bring the water to a boil. Cover and remove from heat. Let sit for 13 minutes. Drain and rinse with cold water. Let eggs sit in cold water for a minute or two, and peel under cold water.
Make the deviled eggs
- Slice the eggs in half lengthwise. Remove yolks to a bowl, and stir in bacon grease, water, cottage cheese, paprika, cayenne pepper, and salt. Mash together until it's all combined and smooth. Stir in green onion and 3 tablespoons of cooked & crumbled bacon.
- Spoon mixture back into the egg whites, using about 1 tablespoon of the mixture per egg half. Refrigerate for at least 30 minutes. Sprinkle each egg half with the remaining bacon just before serving. Enjoy!
*You can substitute olive oil or water for the bacon grease if desired.