Friend of Julie: Bacon Deviled Eggs

Bacon Deviled Eggs - best ever deviled eggs!

Ingredients

• 12 large eggs
• 3 slices bacon
• 2 TBSP melted butter (if needed)
• 1/3 cup mayonnaise
• 2 tsp Dijon mustard
• 1 heaping TBSP chopped scallions, plus more for garnish
•  Kosher salt and freshly ground black pepper

Directions

1. Place eggs in a large sauce pan; add water to cover by 1".  
2. Bring to a boil, cover, and remove from heat.  
3. Let sit for 10 minutes.  
4. Drain.  
5. Transfer eggs to a bowl of ice water and let cool completely, about 10 minutes; peel.
6. Halve lengthwise and remove yolks.
7. Coarsely chop bacon.  
8. Cook in a medium skillet over medium heat until browned and crisp. 
9.  Transfer bacon to paper towels.  
10. Strain drippings through a fine-mesh sieve into a small bowl.  
11. Add melted butter if needed to measure 2 TBSP.
12. Finely mash reserved yolks, bacon fat (and/or butter), mayonnaise, mustard, and chopped scallions in a medium bowl.  
13. Season with salt and pepper.  
14. Transfer to a large resealable freezer bag; cut 1/2" off one corner.  
15. Pipe into the whites; garnish with scallions and bacon.

This recipe was served at the pot luck on 2/2/13.

Be sure to cut back on your fats when you eat this.