Deviled eggs topped with bacon combine the creamy, tangy filling of classic deviled eggs with the crispy, smoky flavor of bacon, creating a delightful appetizer or side dish that’s perfect for any gathering. Follow this step-by-step guide, complete with visual cues, to create a dish that’s as visually appealing as it is delicious.
Ingredients Visual Guide:
- Eggs: 12 large eggs, hard-boiled and peeled. (Visual: A platter of hard-boiled eggs, some whole and some sliced in half.)
- Bacon: 6 strips, cooked until crispy and then crumbled. (Visual: Crispy bacon on a paper towel, with a few strips being crumbled.)
- Mayonnaise: 1/3 cup, for the creamy filling. (Visual: A jar of mayonnaise with a measuring cup scooping out some.)
- Mustard: 1 tablespoon, yellow or Dijon for a tangy kick. (Visual: A mustard bottle with a spoonful of mustard beside it.)
- Paprika: For garnish, adding color and a mild spice. (Visual: A small bowl of paprika with a pinch being sprinkled.)
- Salt and Pepper: To taste, for seasoning the filling. (Visual: Small bowls of sea salt and cracked black pepper.)
- Chives or Green Onions: Optional, finely chopped for garnish. (Visual: A bunch of chives on a cutting board, some chopped.)