Jul 14 2026
Restaurants›Columbus Inn›Deviled Eggs Recipe

Deviled Eggs Recipe

Inspired by Columbus Inn
Time30m
Serves6

bacon crumbles, roasted tomatoes, iceberg aioli

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Ingredients

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Eggs

Filling

Iceberg Aioli

Method

Egg Preparation

  1. 1

    Boil the Eggs

    Place the eggs in a pot and cover them with cold water. Bring to a boil over medium-high heat. Once boiling, cover the pot and remove it from heat. Let the eggs sit for 12 minutes.

  2. 2

    Cool and Peel

    After 12 minutes, transfer the eggs to an ice bath for 5 minutes to cool. Once cooled, gently tap the eggs to crack the shell and peel them under running water to make it easier.

Filling Preparation

  1. 3

    Prepare the Filling

    Slice the peeled eggs in half lengthwise and remove the yolks. Place the yolks in a bowl and mash them with mayonnaise, yellow mustard, salt, and black pepper until smooth.

  2. 4

    Add Bacon and Tomatoes

    Fold in the bacon crumbles and roasted tomatoes into the yolk mixture until evenly combined.

Iceberg Aioli Preparation

  1. 5

    Make the Aioli

    In a blender, combine the shredded iceberg lettuce, minced garlic, lemon juice, olive oil, and salt. Blend until smooth and creamy.

Assembly

  1. 6

    Assemble the Deviled Eggs

    Spoon or pipe the yolk mixture back into the egg whites. Drizzle the iceberg aioli over the top and garnish with additional bacon crumbles if desired.

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