Deviled Eggs with Bacon Recipe
These yummy deviled eggs went over so well at our summer cookouts, I started making them for holiday dinners as well. Everyone likes the addition of crumbled bacon. —Barbara Reid, Mounds, Oklahoma
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 24
vegetarian
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 3 bacon strips cooked and crumbled
- 1/3 cup mayonnaise
- 1/4 teaspoon smoked paprika
- 12 hard-cooked eggs
- 3 tablespoons finely chopped red onion
- 3 tablespoons sweet pickle relish
- Carbohydrate 1.32984364536122 g
- Cholesterol 96.6066666676529 mg
- Fat 4.87352369883458 g
- Fiber 0.0636473975036033 g
- Protein 3.22402015624392 g
- Saturated Fat 1.37546244805604 g
- Serving Size 1 1 serving (33g)
- Sodium 102.125276050941 mg
- Sugar 1.26619624785762 g
- Trans Fat 1.47297320390937 g
- Calories 62 calories
Directions 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. Yield: 2 dozen. Originally published as Deviled Eggs with Bacon in Country Woman Christmas Annual 2011, p21 Nutritional Facts 1 stuffed egg half equals 68 calories, 5 g fat (1 g saturated fat), 108 mg cholesterol, 82 mg sodium, 1 g carbohydrate, trace fiber, 3 g protein. Print Add to Recipe Box Email a Friend
