| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 24 deviled eggs |
Ingredients
- 6 slices peppered bacon
- 1 dozen eggs
- 1/4 cup mayonnaise
- 1/4 cup heavy cream
- 1 teaspoon yellow mustard
- 1 teaspoon sugar
- 1 teaspoon white vinegar
- Hot sauce, such as Tabasco, as needed
- Kosher salt and freshly ground black pepper
- Paprika, for sprinkling
Instructions
- Fry the peppered bacon in a pan over medium heat until crisp, 12 to 15 minutes. Remove to a paper-lined plate.
- Fill a large pot with enough water to cover the eggs, then bring to a boil (without the eggs). Using a slotted spoon, gently lower the eggs into the boiling water. Cover and simmer for 10 minutes. Run the eggs under cold water until completely cooled.
- Peel the eggs, cut in half and scoop out the yolks into the bowl of a stand mixer fitted with the whisk attachment. Add the mayo, cream, mustard, sugar and vinegar. Add hot sauce if using and salt and pepper to taste. Whip until smooth.
- Using a small spoon, fill each egg white half with a generous teaspoon of the filling. Lightly sprinkle with paprika. Cut the bacon into chunks and decorate the tops of the egg halves with a shard of bacon.
Nutrition Facts
| Serving Size | 1 of 24 servings |
| Calories | 87 |
| Total Fat | 8 g |
| Saturated Fat | 2 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 4 g |
| Cholesterol | 89 mg |
| Sodium | 96 mg |
Reviews
Great reaction when I made these for a party. For my taste buds, I would make it with 1/2 the sugar next time.
I agree with Roberta….omit the sugar. Otherwise a delicious and clever take on plain deviled eggs.
I’ll be making them again.
K
Easy recipe! A bit of cream made the mixture easy to combine (didn’t use a mixer, just a fork). But I’ll omit the sugar the next time. That was not to my taste.