Bacon Deviled Eggs
Author: 
Recipe type: Small Plates & Snacks
Cuisine: American
Prep time: 
Total time: 
Serves: 8
 
Ingredients
  • 8 large eggs
  • ⅓ cup light mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon white-wine vinegar
  • 1 tablespoon minced shallot
  • 3 slices cooked bacon, crumbled
  • ¼ teaspoon hot sauce, such as Tabasco
  • Coarse salt and ground pepper
  • Paprika, for garnish
Instructions
  1. Boil the eggs: place eggs in a medium saucepan and cover with cold water. Bring to a rolling boil and remove pan from heat. Cover, and let stand for 15 minutes. Drain, the water and run eggs under cold water to cool them.
  2. Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, crumbled bacon and hot sauce.
  3. Peel eggs, and cut them in half lengthwise. Remove yolks, doing your best to leave the leaving whites intact. Place yolks to bowl with mayonnaise mixture, and season salt and pepper. Mash with a fork until the mixture is mostly smooth.
  4. Spoon yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.
Recipe by In Good Taste at http://ingoodtaste.kitchen/creamy-deviled-eggs-three-ways/