Best 3 Deviled Eggs With Bacon And Hot Sauce Recipes
Indulge in a symphony of flavors with our tantalizing Deviled Eggs with Bacon and Hot Sauce. These delightful morsels are a perfect blend of classic and contemporary tastes that will elevate any gathering. Whether you're hosting a party or craving a quick and satisfying snack, these eggs offer a burst of savory, spicy, and smoky sensations that will leave you craving more. With easy-to-follow instructions and variations to suit every palate, our recipes cater to both traditionalists and those seeking a zesty twist. Dive into a world of culinary delight and let your taste buds rejoice with these delectable Deviled Eggs.
**Variations:**
- **Classic Deviled Eggs:** Experience the timeless simplicity of traditional deviled eggs, featuring a smooth and creamy filling complemented by a sprinkle of paprika.
- **Bacon and Chive Deviled Eggs:** Elevate your deviled eggs with the addition of crispy bacon and fresh chives, resulting in a smoky and herbaceous combination that will impress your guests.
- **Hot Sauce Deviled Eggs:** Ignite your taste buds with this spicy rendition of deviled eggs, featuring a fiery hot sauce that adds an extra kick to the classic filling.
- **Guacamole Deviled Eggs:** Embark on a culinary adventure by combining the creaminess of deviled eggs with the vibrant flavors of guacamole, creating a unique and refreshing appetizer.
- **BLT Deviled Eggs:** Satisfy your cravings with these BLT-inspired deviled eggs, featuring crumbled bacon, crisp lettuce, and juicy tomatoes, all nestled within a creamy filling.
DEVILED BACON AND EGGS
Provided by Ree Drummond : Food Network
Categories appetizer
Time 35m
Yield 24 deviled eggs
Number Of Ingredients 10
Steps:
- 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.
DEVILED EGGS WITH BACON AND HOT SAUCE
Provided by Alex Guarnaschelli
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- 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.
DEVILED EGGS WITH BACON
These yummy deviled eggs went over so well at our summer cookouts, I started making them for holiday dinners, too. Everyone likes the addition of crumbled bacon. —Barbara Reid, Mounds, Oklahoma
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 2 dozen.
Number Of Ingredients 6
Steps:
- Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the mayonnaise, bacon, onion and relish; mix well. Stuff into egg whites. Refrigerate until serving. Sprinkle with paprika.
Nutrition Facts : Calories 68 calories, Fat 5g fat (1g saturated fat), Cholesterol 108mg cholesterol, Sodium 82mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
Tips:
- For a creamy filling: Use a combination of mayonnaise, sour cream, and Dijon mustard. Adjust the ratios to achieve your desired consistency.
- For a smoky flavor: Use smoked paprika or chipotle powder in the filling.
- For a spicy kick: Add a dash of cayenne pepper or hot sauce to the filling.
- For a crispy topping: Fry the bacon until it's crispy and crumbled. You can also use crumbled, crispy bacon bits.
- For a flavorful garnish: Sprinkle chopped chives, parsley, or red pepper flakes on top of the deviled eggs.
- For a fun presentation: Pipe the filling into the egg whites using a pastry bag fitted with a star tip.
Conclusion:
Deviled eggs with bacon and hot sauce are a delicious and easy-to-make appetizer or snack. They're perfect for parties, potlucks, or simply enjoying at home. With a few simple steps, you can create a dish that's sure to be a hit with everyone who tries it. So next time you're looking for a tasty and crowd-pleasing appetizer, give these deviled eggs a try!
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