A twist on Deviled Eggs

One of the easiest appetizers is by far deviled eggs, and very inexpensive as well! My boyfriend loves these, and will make these himself, but does an awful job distributing the egg mixture into the halved eggs whites. I taught him that an easy trick is to use frosting bags and tips. Or if you don't have those handy simply use a large baggie and clip off one of the corners as a homemade frosting bag. There are so many recipes out there for the egg mixture and it is fun to try new ones or make something up! I will definitely need to try this Bacon one that I just found, because who doesn't like a little bit of bacon!?

 

Bacon Deviled Eggs

Bacon Deviled Eggs Recipe by The Hungry Housewife-Leslie Green 12 large eggs 8 pieces of bacon cooked until crisp and crumbled 5 Tbsp Mayonnaise 3 Tbsp Dijon Mustard 1/2 Tsp White Truffle Oil ( optional, if you can not find it) 2 Tbsp Chives, finely chopped Large pinch salt Small pinch of Cayenne Pepper Chives cut into 1/2 inch pieces for garnish Place the eggs on the counter and bring to room temperature, about 45 minutes. In a medium pot cover the eggs with cold water going about 1” above the eggs. Over high heat, bring the eggs to a rolling boil. Cover the eggs and remove from heat. Allow them to sit covered for 13 minutes. Remove the eggs and submerge in an ice bath for 10 minutes. Peel the eggs and slice them in half lengthwise . Place the egg yolks in a medium bowl and put the egg white halves on a flat surface or  preferably a deviled egg tray. Mash the egg yolks and add the bacon,mayo,mustard, truffle oil, chives, salt and cayenne pepper. Mix until nicely incorporated. Place the egg mixture in a large zip top baggie. Snip a hole in the bottom and pipe the mixture into the egg whites. Garnish with the chives and a sprinkle of cayenne pepper if you wish. Image source Hungry Housewife

What is your favorite holiday appetizer?
-M