Deviled eggs are an extremely versatile food. You can serve them as an appetizer, a breakfast, or even for lunch. They’re delicious one-biters and will please almost anyone you give them to. I’ve not met many people who don’t like bacon and eggs (besides vegetarians/vegans).
The moment you put them in your mouth, the rosemary hits you – filling your mouth with an herbaceous aroma and taste. As you chew, the dijon and bacon comes through, refreshing your entire palette. The egg whites start to overpower it all, bringing a nice cooling feeling, and it finishes off with a heat from the cayenne.
I HIGHLY suggest that you use a homemade mayonnaise in this. It is so much more flavorful and overall more satisfying. I also suggest farm fresh eggs, and if you need a guide to boil them, we have a how-to on boiling eggs.
And as always, you guys know I love hearing your feedback in the comment section below!
Yields 3 servings.
The Preparation
- 2 ounces bacon
- 5 large hard-boiled egg
- 1/4 cup mayonnaise
- 1 teaspoon dijon mustard
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon dried rosemary
The Execution
1. Slice up your bacon into thin slices and add them to a pan on medium heat.
2. Let the bacon cook on medium heat. It takes longer than if you are to fry it fast, but in my opinion it comes out better.
3. Keep letting it cook, we want it extra crispy. It will add great texture to the eggs.
4. The bacon looks done! Nice and crisp.
5. Take out your bacon, keeping as much of the drippings in the pan as possible. Rest your bacon on paper towels to cool off and get extra crispy.
6. You should have some hard boiled eggs previous made. Cut them all in half.
2. Scoop out the yolks from all the eggs.
3. Put all the yolks in a bowl.
4. Add your mayonnaise, dijon mustard, cayenne pepper, bacon fat, and HALF of 1/4 tsp. rosemary. The rest will be used to garnish.
5. Add some small pieces of bacon to the bottom of the eggs, where the yolk used to be.
6. Mix all of your ingredients together in your bowl. Add the mixture to a Ziploc bag so you can make a mock piping tool. Or, if you have a piping bag – use that!
7. Pipe your mixture on the top of the eggs. Add bacon and the rest of the rosemary for garnish.
This makes a total of 3 servings of Spiced Bacon Deviled Eggs. Each serving comes out to be 361 calories, 32.1g fats, 1.3g net carbs, and 17g protein.
| NUTRITION | CALORIES | FAT | CARBS | FIBER | NET CARBS | PROTEIN |
| 2 ounce bacon | 302 | 26.5 | 0 | 0 | 0 | 15.1 |
| 5 large hard-boiled egg | 388 | 26.5 | 2.8 | 0 | 2.8 | 31.5 |
| 1/4 cup mayonnaise | 374 | 41.2 | 0.3 | 0 | 0.3 | 0.5 |
| 1 teaspoon dijon mustard | 3 | 0.2 | 0.3 | 0.2 | 0.1 | 0.2 |
| 1/4 teaspoon cayenne pepper | 1 | 0.1 | 0.3 | 0.1 | 0.1 | 0.1 |
| 1/2 teaspoon dried rosemary | 2 | 0.1 | 0.4 | 0.2 | 0.1 | 0 |
| Totals | 1070 | 94.5 | 4 | 0.6 | 3.5 | 47.4 |
| Per Serving (/3) | 357 | 31.5 | 1.3 | 0.2 | 1.2 | 15.8 |
Spiced Bacon Deviled Eggs
Ingredients
- 2 ounce bacon
- 5 large hard-boiled egg
- ¼ cup mayonnaise
- 1 teaspoon dijon mustard
- ¼ teaspoon cayenne pepper
- ½ teaspoon dried rosemary
Instructions
- Cut the bacon into thin slices and place in a pan on medium heat.
- Let the bacon cook over medium heat until nice and extra crispy.
- Remove the bacon, leaving as much of the drippings in the pan as possible. Rest the bacon on paper towels to allow it to cool off and get even crispier.
- Slice the hardboiled eggs in half.
- Scoop out the yolks, taking care not to break the egg whites.
- Place the yolks in a bowl.
- Add in the mayonnaise, Dijon mustard, cayenne pepper, bacon fat, and half of the rosemary, reserving the rest for garnish.
- Add several small pieces of bacon to the bottom of the empty egg whites.
- Mix all of filling ingredients together in the bowl. Add the mixture to a Ziploc bag and cut off a corner to use it as a piping tool.
- Pipe the mixture on the top of the eggs. Garnish with the rosemary and any remaining bacon. Serve and enjoy!
