Deviled Eggs
Deviled Eggs are a timeless appetizer perfect for any gathering, offering a creamy and tangy filling with a hint of smokiness from bacon bits. This delightful dish promises to be a hit at potlucks and parties alike.
Prep time: 10 minutesCook time: 12 minutesServes: 12
Ingredients
12 large eggs
1/2 cup mayonnaise
2 tablespoons yellow mustard
1 tablespoon Dijon mustard
1/4 teaspoon paprika
1/4 cup cooked and crumbled bacon bits
Salt and pepper to taste
Chopped fresh chives for garnish
Instructions
1. Place eggs in a single layer in a saucepan and cover with water. Bring to a boil over high heat.
2. Once boiling, remove from heat, cover, and let stand for 12 minutes.
3. Drain and transfer eggs to a bowl of ice water to cool.
4. Peel the eggs, then slice them in half lengthwise and remove the yolks.
5. In a bowl, mash the yolks with mayonnaise, yellow mustard, Dijon mustard, paprika, salt, and pepper until smooth.
6. Stir in the bacon bits, then spoon or pipe the mixture back into the egg whites.
7. Garnish with chopped chives and a sprinkle of paprika before serving.
Storage
Store in an airtight container in the refrigerator for up to 2 days.
Reheating
Although best served cold, if you prefer them warm, allow them to reach room temperature before serving.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
