Deviled eggs with bacon

Votes: 1

Time: 30 min.
Complexity: easily
Quantity: 12 canapés

Nutritional value per serving:

Calories 188, total fat 16 G., saturated fats 5 G., proteins 9 G., carbohydrates 1 G., fiber 0 G., cholesterol 201 mg, sodium 255 mg, sugar 0 G.

Eggs and bacon are the perfect combination not only for breakfast but also for a snack. Deviled eggs are easy to make with ingredients you always have on hand—mayonnaise, mustard, and green onions. And the crispy bits of fried bacon added to the filling make them simply amazing. This appetizer will always be a hit at your holidays and house parties.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 large eggs
2 tablespoons mayonnaise
1 tbsp chopped fresh chives
1 tbsp. grainy mustard
4 fried strips bacon, crumbled

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, whole grain mustard, chives, bacon

Cooking the dish according to the recipe:

Place the eggs in a medium saucepan, cover with cold water, and bring to a boil over medium-high heat. Reduce the heat and continue to simmer for 7 minutes. Meanwhile, prepare a bowl of ice water. Drain the eggs and place them in the ice water to cool completely, about 5 minutes.
Peel the eggs, then halve them lengthwise and shake the yolks into a medium bowl. Arrange the whites on a plate, openings facing up. Add the mayonnaise, chives, mustard, and bacon to the yolks and mash until smooth. Season with salt and pepper to taste.