Bacon Deviled Eggs for Breakfast (GF)

Serve Bacon Deviled Eggs for breakfast and brunch and you won't regret! An egg stuffed with a bacon filling is sure to be a winner. This recipe is easy to double or triple, so you can feed a crowd. 

Deviled eggs are one of those old favorites that I tend to forget about. I'm not sure why, but I think it's because I don't get invited to enough potlucks.

Aren't these the quintessential potluck food? Today I'm here to show you that deviled eggs, especially Bacon Deviled Eggs, should be the perfect brunch option instead!

Bacon and eggs go hand in hand, like two peas in a pod. For that reason alone, there's everything to love about this recipe -- it's an egg stuffed with a bacon filling! These Bacon Deviled Eggs are perfect to serve in the morning too.

If it's a weekday morning and you want something quick, the eggs can be cooked the night before, and the yolk filling can be mashed the night before. In the morning, you just need to pipe the yolk filling into the eggs.

For weekends, these Bacon Deviled Eggs are easy to make for a group at brunch. This recipe makes 6 Bacon Deviled Eggs, but it is so simple to double or even triple the recipe. It's so good you might want to quadruple it, but you'll probably need a lot of friends for that one.

These Bacon Deviled Eggs are not difficult to make, but you can spend hours on the Internet (from experience) researching how to make the "perfect" deviled eggs. I'll share five quick tips that helped me out with making these. Hopefully knowing these will save you from having to spend hours researching. Or, maybe it will set you off and you won't believe me that there are only 5 points to remember. Either way, here they are:

1. Use old eggs. The shells of hard-boiled eggs made with old eggs tend to peel off easier without sticking to the egg whites.

2. After you cook the eggs, plunge them in cold water to stop the cooking. This prevents the outer green circle from forming around the yolks, which happens if eggs are overcooked. The yolks are fine to use if a green circle forms around it, but it will slightly alter the color of the mashed yolk filling. Immediately plunging the eggs in cold water also makes them easier to peel because apparently it creates steam in any small gaps that may have formed between the egg and the shell.

3. Chill the eggs after peeling them for a bit. Cooler eggs are easier to cut cleanly.

4. When you cut off the ends of the eggs, you only need a small hole to squeeze out the egg yolk, and it doesn't matter where the egg yolk is sitting in relation to the egg white (don't worry if the egg yolk is very off centered). Don't cut too much of the egg white off, otherwise the egg will look too short in the egg holder. When you pipe in the mashed yolk filling, you can pipe the filling so that it ends up sitting just inside the edge of the egg whites, regardless if the hole is off centered.

5. Do not use a serrated knife, but use a really sharp knife. This tip isn't as important because I cut the bottoms off the eggs instead of cutting them in half lengthwise, so you don't see as much of the cut surface of the egg white, but a serrated knife will add lines to the egg whites where it is cut.

And there you go. It's now time to have some Bacon Deviled Eggs for breakfast!

Bacon Deviled Eggs for Breakfast (GF)

3.42 from 12 votes

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Serves: 6 eggs

Prep: 10 minutes mins

Cook: 30 minutes mins

Total: 40 minutes mins

Serve Bacon Deviled Eggs for breakfast and brunch and you won't regret! An egg stuffed with a bacon filling is sure to be a winner. This recipe can be easily doubled or tripled for a crowd.

Ingredients

• 6 large eggs
• 3 whole bacon strips
• 2 teaspoons bacon fat - reserved from cooking the 3 bacon strips
• 3 tablespoons sour cream
• 1 tablespoon plain yogurt
• dash of salt - to taste
• dash of black pepper - to taste
• dash of cayenne - to taste
• fresh chives - chopped, for garnish

US Customary - Metric

Instructions

• Place the eggs in a saucepan and cover with water. Bring to a boil. Cover and remove from heat. Let the eggs sit for 20 minutes.
• Drain the eggs, and immediately plunge the eggs in a bowl of cold water. Let the eggs sit for 5 minutes. Carefully peel the eggs.
• Place the eggs in a bowl, cover, and refrigerate for about 10 minutes. This makes the egg easier to cut, but you can skip this step if you pressed for time.
• Cut 1 cm off the bottom (fat side) of the egg. Gently squeeze or scoop out the egg yolk into a medium bowl. Depending on where the egg yolk is sitting in the egg, you may need to cut a bit more off the egg. Try to cut as little as possible though, so you can see the egg whites sticking out of the egg cups. Carefully set the hollow egg whites into the egg cups.
• Cook the bacon strips in a frying pan over medium heat. Once the bacon is done, allow the bacon to cool then chop 2 strips it into small pieces (about ½ cm x ½ cm). Cut the third strip widthwise into 1 cm pieces and set aside. Save 2 teaspoon of the rendered bacon fat.
• In the medium bowl with the egg yolks, add the rendered bacon fat, sour cream, plain yogurt, salt, pepper and cayenne. Mash everything together with a fork until it is creamy and smooth. Mix in the chopped bacon.
• Spoon everything into a piping bag with a large round nozzle (because there are pieces of chopped bacon in the mix, a round nozzle works best). Carefully pipe the filling into the hollow egg whites, overfilling each one until it forms a nice dome on top. Sprinkle each with some chives. Top each one with the small cut strip of bacon.

Course: Eggs, Meats, Savory

Special Diet: Gluten Free

Author: The Worktop

Cal : 99kcal

Note: Nutrition information is a rough estimate.

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