Deviled Eggs with Bacon and Hot Sauce Recipe

Deviled Eggs with Bacon and Hot Sauce

Level: Easy
Yield: 8 to 10 servings
Total: 1 hr 15 min
Active: 55 min

Nutritional Analysis Per Serving
Serving Size: 1 of 10 servings
Calories: 296
Total Fat: 27 g
Saturated Fat: 8 g
Carbohydrates: 2 g
Dietary Fiber: 0 g
Sugar: 1 g
Protein: 11 g
Cholesterol: 254 mg
Sodium: 346 mg

Ingredients

• 12 large eggs
• 1/2 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon hot sauce, such as Tabasco
• 1/2 teaspoon paprika, plus additional for dusting
• Juice from 1/2 large lemon
• Kosher salt and freshly ground black pepper
• 1/3 cup heavy cream
• 3 scallions, thinly sliced, green and white parts separated
• Coarse sea salt, for garnish
• 8 strips bacon, cut into thin strips and cooked crispy, warm

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Instructions

1. Carefully place the eggs in a medium pot filled with boiling water. Lower the heat, cover, and simmer for 11 minutes. Carefully drain the hot water and rinse the eggs under cool water until they are cool enough to handle.
2. Lightly crack the shells and peel the eggs. If needed, rinse briefly under cool water to remove any shell fragments; pat dry thoroughly. Slice the eggs in half lengthwise, cleaning the knife between each cut. Scoop out the yolks and press them through a strainer into a medium bowl. Place the egg white halves on a serving platter.
3. Whisk together the egg yolks, mayonnaise, mustard, Worcestershire sauce, vinegar, hot sauce, paprika, and lemon juice. Add salt to taste.
4. In a separate bowl, whip the heavy cream until it forms medium (but still soft) peaks. Gently fold the whipped cream into the yolk mixture using a rubber spatula. Adjust seasoning as needed. Transfer the filling to a pastry bag fitted with a fluted tip or a resealable plastic bag with one corner snipped off.
5. Sprinkle the egg whites with the white parts of the scallions, coarse sea salt, and pepper. Use a tea strainer to lightly dust the whites with extra paprika. Pipe or spoon the yolk mixture into the hollows of the egg whites. Top with the green parts of the scallions. Chill until ready to serve. Just before serving, add the crispy bacon on top.

This recipe has been updated and may differ from what was originally published or broadcast.

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