mama's deviled eggs

★★★★★ 19
a recipe by
Eva Marion
Bradley, IL

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!

— The Test Kitchen @kitchencrew
★★★★★ 19
serves 24
prep time 30 Min
cook time 10 Min
method Stove Top

Ingredients For mama's deviled eggs

  • 12 lg
    eggs
  • 1/2 c
    mayonnaise
  • 2 Tbsp
    yellow mustard
  • 6 slice
    bacon
  • 1 sm
    onion
  • 1 tsp
    salt
  • 1/2 tsp
    pepper
  • 1/4 tsp
    cayenne pepper
  • 1 tsp
    apple cider vinegar
  • 1/4 tsp
    smoked paprika

How To Make mama's deviled eggs

  • Boiled eggs cut in half with yolks in bowl
    1
    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.
  • Bowl of mashed egg yolks with crushed bacon and minced onion
    2
    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.
  • Deviled egg filling in bowl
    3
    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.
  • Deviled eggs on plate
    4
    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.
  • https://www.youtube.com/watch?v=5k-6PSoWoDU&list=PLmfsh5fpgQ-hZkPlQkLSyCwnP_n85mGsf&index=25
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