Summertime means cookouts and barbeques, and Deviled Eggs are one of my family’s favorite side dishes. I’ve tinkered with the classic recipe over the years, and this version makes filled eggs that are especially light and creamy. I top them with a sprinkle of crispy, crunchy bacon, and I usually leave a few of the eggs ungarnished for any purists in the group.
This recipe is adapted from the one I originally developed for my cookbook 101 Things To Do With Bacon.
CREAMY DEVILED EGGS WITH BACON
- 12 hard-cooked eggs, peeled
- 1/2 cup real mayonnaise
- 1 teaspoon prepared yellow mustard (or more or less to suit your taste)
- 1/2 teaspoon curry powder
- salt and freshly ground black pepper to taste
- 3 slices bacon, cooked and finely crumbled
Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl. Mash the yolks with a fork until they are very fine, then stir in mayonnaise, mustard, and curry powder until well blended. Add salt and pepper to taste. Spoon about 1 tablespoon yolk mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours, garnishing with crumbled bacon just before serving. Makes 24 deviled eggs.