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Lemon, Mustard and Bacon Deviled Eggs

I love deviled eggs.  Who doesn’t? 🙂  But…I’ve never made them!  This week for meals I was looking for ways to use up eggs and homemade mayo.  And not use the oven.  I came across a recipe for deviled eggs on The Nourishing Gourmet that sounded interesting.  Adding bacon to devlied eggs…mmmm 🙂  I didn’t follow the recipe completely.  I didn’t make bacon mayo.  I used my homemade mayo and added some bacon grease to the yolk mix just before filling the whites/while I was cooking the bacon.  And I added crumbled bacon to the mix as well.  I only added a splash of lemon since I didn’t want that flavor to dominate.  And I just used regular mustard.  So, really these could just be called bacon deviled eggs I think.  Either way, they are good!!!  We all like them.  Rebecca is still not a fan of hard boiled egg whites (she has gagged on them since the first time she tried them over a year ago…and still does).  But she really liked the filling.  I only used 3 eggs (they were all pretty big), so I did a 1/4 of the recipe.  I’ll post the original and my modifications.  A great, hot weather meal.  Or a fun side dish.  Or even an interesting breakfast.  And a good way to use up eggs/add more eggs to your diet 🙂  A great fertility booster food.

Lemon, Mustard and Bacon Deviled Eggs
Makes 24 half eggs

1 recipe of Bacon Mayonnaise (use can use any mayo you like…using bacon grease as the oil or just adding bacon grease to the yolk mixture)
12 eggs
1/2-1 tablespoon horseradish mustard (I used regular yellow mustard)
2-3 tablespoons lemon juice (I didn’t add this much)
salt and pepper
crumbled bacon (optional…I liked this addition…adds texture and flavor)

1-Make the mayonnaise according to directions. Place in refrigerator.

2-Hard boil 12 eggs. Here’s how I do it: Gently place eggs in a pot, , and cover with cold water. Bring to a boil, and simmer very gently for about 10-15 minutes). Run cool water over it until you have cooled the eggs. Peel by gently cracking the shell and peeling it off. Rinse again. (I also sometimes use the method of putting the eggs in a pot of cold water, bringing to a boil, then turning off the heat and covering for 15 min.)

3-Cut the hard boiled eggs in half, and gently lift out the egg yolks and put them in a food processor. Arrange the egg whites on a plate.

4-To the egg yolks add about 3 tablespoons of the bacon mayonnaise, 1/2 tablespoon of horseradish mustard, and 2-3 tablespoons of lemon juice. Sprinkle in a little salt and pepper and then pulse until smooth and creamy. Taste at this point, you may want to add more horseradish mustard, mayo, lemon juice, or salt and pepper. (I made the mixture ahead of time.  Then added bacon grease and crumbled bacon right before filling the whites/before serving dinner.)

5-With a small spoon, divide the egg yolk mixture into the cooked egg whites. Sprinkle with a little paprika, if desired. Serve immediately or chill.

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One comment

  1. Sara says:

    Yum! I love deviled eggs! I make them quite often for lunches, though it’s probably been about 6 weeks since I’ve made them. I need to make them soon. I can’t eat bacon (especially now), but I bet Kevin would like them with bacon.

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