Serve Bacon Deviled Eggs for breakfast and brunch and you won’t regret! An egg stuffed with a bacon filling is sure to be a winner. This recipe is easy to double or triple, so you can feed a crowd california fitness.
Deviled eggs are one of those old favorites that I tend to forget about. I’m not sure why, but I think it’s because I don’t get invited to enough potlucks. Aren’t these the quintessential potluck food? Today I’m here to show you that deviled eggs, especially Bacon Deviled Eggs, should be the perfect brunch option instead!
Bacon and eggs go hand in hand, like two peas in a pod. For that reason alone, there’s everything to love about this recipe — it’s an egg stuffed with a bacon filling! These Bacon Deviled Eggs are perfect to serve in the morning too. If it’s a weekday morning and you want something quick, the eggs can be cooked the night before, and the yolk filling can be mashed the night before. In the morning, you just need to pipe the yolk filling into the eggs. For weekends, these Bacon Deviled Eggs are easy to make for a group at brunch. This recipe makes 6 Bacon Deviled Eggs, but it is so simple to double or even triple the recipe. It’s so good you might want to quadruple it, but you’ll probably need a lot of friends for that one mask house.
These Bacon Deviled Eggs are not difficult to make, but you can spend hours on the Internet (from experience) researching how to make the “perfect” deviled eggs. I’ll share five quick tips that helped me out with making these. Hopefully knowing these will save you from having to spend hours researching. Or, maybe it will set you off and you won’t believe me that there are only 5 points to remember. Either way, here they are:
1. Use old eggs. The shells of hard-boiled eggs made with old eggs tend to peel off easier without sticking to the egg whites.
2. After you cook the eggs, plunge them in cold water to stop the cooking. This prevents the outer green circle from forming around the yolks, which happens if eggs are overcooked. The yolks are fine to use if a green circle forms around it, but it will slightly alter the color of the mashed yolk filling. Immediately plunging the eggs in cold water also makes them easier to peel because apparently it creates steam in any small gaps that may have formed between the egg and the shell California Fitness.
3. Chill the eggs after peeling them for a bit. Cooler eggs are easier to cut cleanly.
4. When you cut off the ends of the eggs, you only need a small hole to squeeze out the egg yolk, and it doesn’t matter where the egg yolk is sitting in relation to the egg white (don’t worry if the egg yolk is very off centered). Don’t cut too much of the egg white off, otherwise the egg will look too short in the egg holder. When you pipe in the mashed yolk filling, you can pipe the filling so that it ends up sitting just inside the edge of the egg whites, regardless if the hole is off centered.
5. Do not use a serrated knife, but use a really sharp knife. This tip isn’t as important because I cut the bottoms off the eggs instead of cutting them in half lengthwise, so you don’t see as much of the cut surface of the egg white, but a serrated knife will add lines to the egg whites where it is cut.
And there you go. It’s now time to have some Bacon Deviled Eggs for breakfast!