| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 55 min |
| Yield: | 8 to 10 servings |
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
Instructions
- Gently place the eggs in a medium pot of boiling water. Reduce the heat, cover and cook for 11 minutes. Gently pour off the hot water and run cool water over the eggs until they feel cool to the touch.
- Gently crack the egg around the shell and peel the eggs. If necessary, rinse quickly under cool water to remove any small shell bits; dry them off thoroughly. Using a sharp knife, cut the eggs in half lengthwise, wiping the blade between each egg. Remove the yolks from the centers. Push the yolks through a strainer into a medium bowl. Arrange the egg white halves on a platter.
- Use a whisk to blend the egg yolks with the mayonnaise, mustard, Worcestershire, vinegar, hot sauce, paprika and lemon juice. Season with salt.
- Whip the cream in a separate bowl until it holds medium (but still fairly soft) peaks. Using a rubber spatula, gently fold the whipped cream into the yolk mixture. Taste for seasoning. Spoon the egg yolk mixture into a pastry bag fitted with a fluted tip or a resealable plastic bag with one of the bottom corners cut off.
- Sprinkle the egg whites with the scallion whites, coarse sea salt and pepper. Fill a tea strainer with some extra paprika and lightly dust the whites with an even layer. Fill the hollows in the egg whites with the yolk mixture. Top with the scallion greens. Refrigerate until ready to serve. Just before serving, top with the bacon.
Nutrition Facts
| 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 |
| 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 |
Reviews
these were good but I had to add a whole lot more whipped cream than the recipe called for and the filling was still too liquid for my liking.
I made these for a potluck and they were a hit, everyone loved them. I followed the recipe exactly, except I did not put the yolks through a strainer. I tried that, what a mess. Just finely mash them in a bowl. The game changer for these is the whipped cream folded in. So darn good…mmmmmm!!
The best deviled eggs with a twist. Everyone loves these at our family functions. There’s never one left. I follow the recipe exactly.
N
Seriously, I didn’t know there was a way to make bad deviled eggs. I can’t believe other people liked and these.
Easy and really delicious! Loved how the whites were not an afterthought. The crunchy green onion and bacon bites adds to the texture of the egg.
For some reason the bacon directions are only on the class, not the recipe. You really can make it how you want to but we thought her recommendation in the class was really good. Slowly cooked the bacon and then it crisped up so evenly with no burnt spots.
To cook your eggs I highly recommend using your instantpot – 5 mins high pressure, quick release, into an ice bath. Makes them so easy to peel.
Make these! You won’t be disappointed!
I’ve made “Southern” deviled eggs for 40 years- no recipe. I just made them Like my Mama did. I decided to change it up and try this recipe, and I followed the instructions exactly. Lord, it took me over 2 hours, and my kitchen is a wreck. But, these eggs are probably the best I’ve ever made. Unbelievable good!
This recipe was a huge hit my mom is a big deviled egg fan she loves it.