Bacon And Cream Cheese Deviled Eggs Recipes

CREAM CHEESE DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the cream cheese, mustard, salt and pepper; beat until blended. Stir in peas., Stuff or pipe mixture into egg whites. Sprinkle with bacon. Refrigerate until serving.

BACON CHEDDAR DEVILED EGGS

Steps:

• Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
• Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

BACON AND CREAM CHEESE DEVILED EGGS

Steps:

• Hard boil eggs, then place in ice water to cool, at least 10-15 minutes. Peel, cut in half and scrape yolks into a large mixing bowl.
• Fry bacon up in a pan, until crispy. Drain on paper towels, and crumble once cool enough to handle.
• Cut cream cheese into bite-size pieces, and add to yolks. Begin to beat with a hand mixer on low. Add mustard powder and then begin to pour ranch into bowl in a thin stream. The desired texture is a thick filling, just wet enough to form a paste and be blended by the hand mixer. Turn mixer up to medium-high and whip until slightly fluffy and able to form stiff peaks (doesn't take very long). Add crumbled bacon pieces and mix just until blended through.
• Fill whites with filling and refrigerate until ready to serve.

BACON & CREAM CHEESE DEVILED EGGS

Steps:

• 1. Prepare eggs. Slice hard boiled eggs lengthwise with a knife.
• 2. Gently remove yolks and place in a mixing bowl (or food processor which makes it very creamy).
• 3. To the yolks, add cream cheese, mayo, mustard, Worcestershire sauce, cayenne pepper, salt, and pepper.
• 4. Mash or mix until smooth.
• 5. Scoop mixture into a pastry bag (with or without a decorating tip) or resealable gallon bag (just cut off a very small corner of the bag to pipe). Squeeze mixture into the empty egg whites.
• 6. Top each with a sprinkle of paprika.
• 7. Add bacon pieces. Best if chilled for at least 2 hours before serving.

BACON AND CHEESE DEVILED EGGS

Steps:

• Halve eggs lengthwise. Spoon yolks into a bowl. Reserve whites.
• Mash yolks with fork. Add mayonnaise, honey-mustard, salt and pepper. Fold in bacon and cheese.
• Fill each half egg white with yolk mixture. Cover and refrigerate until ready to serve.

CHEF JOHN'S DEVILED EGGS

Steps:

• Place eggs in a large pot and cover with water. Bring to a simmer over high heat. Remove from heat, cover the pot and let sit for 17 minutes.
• Combine sugar and water in a saucepan and bring to a boil. Pour the warm sugar syrup over the pepper rings in a small bowl. Stir and set aside.
• Drain eggs and fill the pan with very cold water. Let eggs sit in cold water until they are cool enough to handle, about 15 minutes.
• Peel eggs and slice in half lengthwise. Remove yolks to a bowl and cover the egg white halves with a damp towel while you prepare the filling.
• Mash together egg yolks, cream cheese, mayonnaise, Sriracha sauce, and Dijon mustard with a spoon or spatula until just combined. Stir in rice vinegar until smooth. Season with salt and pepper to taste.
• Pipe filling into the egg shells.
• Top each egg with a ring of candied pepper and chopped chives. Chill for at least 20 minutes before serving.