Ingredients
Units
Scale
- 8 eggs
- 1 tablespoon butter
- 1 small shallot minced
- 1/2 tablespoon fresh parsley chopped
- 1/3 cup mayonnaise
- 1 tablespoon dijon mustard
- 4 slices bacon
- black pepper freshly ground
- chili flakes
- kosher salt
- other favorite spices
Instructions
Preparing the Eggs
- First of all, place the eggs in a saucepan and fill with enough cool water to cover the eggs by an inch or two. Place the pan over high heat.
- Once the water reaches a boil, remove the pan from heat, cover, and let it stand for 10 minutes.
- Then, remove the cooked eggs from the pan with a slotted spoon.
- Tap each egg gently on the countertop to crack the shell in a few places, then submerge in ice water for at least 1 minute.
- Peel the eggs and slice them in half lengthwise.
- Separate the yolks from the whites and use your fingers to remove the yolks. Transfer all the yolks to a medium bowl.
- Arrange all the empty whites on a platter, cut-side up.
Preparing the Deviled Stuffing
- Now, melt the butter in a medium skillet over medium heat.
- Add the minced shallot and sauté it until softened and fragrant (3 to 4 minutes).
- Add the chopped bacon to the skillet and cook it until browned and crisp (5 to 6 minutes total).
- Transfer the melted butter and sautéd shallot and bacon to a new bowl.
- Mash the yolks with a fork until they are completely crumbled.
- Add the mayonnaise and mustard and mash the filling until a smooth paste forms. Stir in the shallot and bacon mixture, the spices, and the parsley.
- Save some bacon crumbles for plating.
Stuffing the Deviled Eggs
- Use a spatula to scoop all the filling into a piping bag.
- Pipe the filling into the cup of each egg white, filling the cups so that the filling will be a little over the top.
- Sprinkle the deviled eggs with the saved bacon crumbles, extra spices, or anything you find suitable (I used some green olives).
- Prep Time: 10
- Cook Time: 10
- Category: Appetizer
- Cuisine: American