This recipe for Classic Deviled Eggs is made even better with bacon!
With Easter coming up in just over a week (where is this year going?!?) I thought I would share an easy and delicious recipe that you can quickly whip together for an Easter Brunch, or any upcoming get together.
Now, you can’t go wrong with good old classic deviled eggs. They are actually one of the only ways I will eat hard-boiled eggs…
But, c’mon! Isn’t pretty much everything better with bacon? Hello, bacon infused vodka! Or, my recipe for Homemade Bacon Stuffed Waffles. Seriously, the best!
Sometimes I’ll make a suggestion for dinner and AJ will chime in with a request to add bacon. Now, I’ll admit, I hardly ever say no to bacon, but some things I just scratch my head at and move on.
Anyways, these classic deviled eggs are definitely something you should add bacon to.
I had some eggs in the refrigerator that were coming up on their expiration date so I decided to make some quick and easy hard-boiled eggs to use them up. Now, AJ loves plain hard-boiled eggs. I, on the other hand, am not a huge fan unless they are in the form of deviled eggs, or in a Cobb salad and slathered in ranch dressing (I know, I’m so healthy)…SMH.
So, classic deviled eggs with bacon it was.
The recipe for classic deviled eggs is so simple to begin with, and the only extra step I added is cooking up and crumbling some bacon to top the deviled eggs with. This really takes no time at all and can be done while the eggs are hard-boiling.
See, super simple! And, it adds an extra salty and savory flavor to an already tasty deviled egg.
Give this recipe a try…you will not be disappointed!
To make the perfect hard-boiled eggs, put eggs into the a large sauce pan and cover with water. (Make sure there is about an 1" to 1 1/2" of water above the eggs). Keep pan uncovered and bring water to a rolling boil, then immediately reduce the heat to a simmer and set a timer for 12 minutes. After 12 minutes, transfer the eggs to a bowl full of ice water for about 5-10 minutes before peeling.
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