Deviled Eggs Recipe

Time30m

Serves6

Local farm fresh eggs topped with bacon and scallions.

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Ingredients

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1
Boil the Eggs
Place the eggs in a pot and cover them with water. Bring to a boil over medium-high heat. Once boiling, cover the pot, turn off the heat, and let sit for 12 minutes.
2
Prepare the Filling
After 12 minutes, transfer the eggs to an ice bath to cool. Once cool, peel the eggs and slice them in half lengthwise. Remove the yolks and place them in a bowl.
3
Mix Ingredients
Mash the yolks with a fork and mix in the mayonnaise, Dijon mustard, salt, and black pepper. Blend until smooth.
4
Cook the Bacon
In a skillet, cook the bacon over medium heat until crispy. Remove from the skillet, drain on paper towels, and crumble into small pieces.
5
Assemble the Deviled Eggs
Spoon or pipe the yolk mixture back into the egg white halves. Top each with crumbled bacon and chopped scallions.
6
Serve
Arrange the deviled eggs on a serving platter and enjoy!