Serves 16 pieces
INGREDIENTS:
PROCEDURE:
Hard boil the eggs in a deep pot with enough water to cover the eggs. Turn the heat to high underneath the eggs and, at the same time, cook the bacon on medium heat in a sauté pan. Flip it over once in a while until its nice and crisp on both sides and then take it out of the pan to drain on paper towels.
As soon as the water comes to a boil on the eggs, adjust the heat so that it's just simmering along and set the timer for exactly 12 minutes.
While the eggs continue to cook, take a minute to chop the cooked bacon into bacon bits.
Pour the hot water off of the eggs and run them under cold water until cool enough to handle and then peel the shells off.
Slice each egg in half lengthwise and scoop the yolk out of each one into a mixing bowl.
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Make the deviled egg mixture by using a fork to mash the egg yolks with a good dollop of mayonnaise and a little Dijon mustard and a few shakes of Tabasco and mash until nice and smooth.
Add a sprinkling of chopped green onions and the chopped bacon and carefully fold that together.
Use a tsp to mound a little bit of that into each half of egg. Add a classic sprinkling of paprika to the top if you like!
HINTS:
The creamier this is the better so use your judgment with the mayonnaise. Try substituting smoked salmon and fresh dill to taste, if you're not a bit fan of bacon.