Mama's Deviled Eggs
By
Eva Marion
@EvaMarion
5
This recipe is one my mom taught me years ago. Not your standard deviled eggs but they are a huge hit with the family. You taste more than eggs with these.
Blue Ribbon Recipe
The bacon in this recipe really makes these creamy deviled eggs stand out. We couldn't stop going back for more!
Rating:
★★★★★ 18 votes5
Comments:
Serves:
24
Prep:
30 Min
Cook:
10 Min
Method:
Stove Top
Ingredients
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12 largeeggs
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1/2 cmayonnaise
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2 Tbspyellow mustard
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6 slicebacon
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1 smallonion
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1 tspsalt
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1/2 tsppepper
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1/4 tspcayenne pepper
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1 tspapple cider vinegar
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1/4 tspsmoked paprika
How to Make Mama's Deviled Eggs
- Boil eggs, cool and peel. Split eggs lengthwise and put egg yolks in a large separate bowl. Place egg whites on serving dish and set aside.
- Mash egg yolks with a fork in large bowl. Mince onions so they are very small pieces. Fry bacon so it is extra crispy, drain off excess grease and set aside to cool. Crush bacon.
- Add onions and bacon to egg yolks and stir well. Add wet and dry ingredients to egg mixture and mix well. Taste to see if enough salt - easier to add some than to take away.
- Two ways to stuff the egg whites: straight from the bowl with a spoon or you can transfer the egg mixture to a zip lock bag, cut off the tip and pipe it into the egg whites. Either way, once filled, place into the refrigerator for 30 minutes to chill before serving.
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