Bacon & Scallion Deviled Eggs
Kick your deviled eggs up a notch with the fabulous flavor combination in these scrumptious Bacon & Scallion Deviled Eggs.
In college and graduate school, I used to live on bagels for breakfast. Heck, quite often I ate them for lunch and dinner, too. To me, there was nothing better than a soft and chewy {untoasted} bakery bagel slathered with cream cheese.
Now when I was at my dorm or {in later years} my apartment, it was standard ol' plain cream cheese I enjoyed as my bagel schmear. But when I journeyed out to the bagel shop? ... I always indulged in one of their flavored cream cheeses as a treat.
So you're probably thinking, just what do bagels and cream cheese have to do with deviled eggs?
Yes ... my absolute, hands-down, all-time favorite cream cheese flavor to enjoy with my bagels is ...
bacon & scallion!
And I'm excited to say that bacon-scallion flavor combination I loved so much in my bagels and cream cheese absolutely rocks in these Bacon & Scallion Deviled Eggs, too. In fact, these may just be my new absolute, hands-down, all-time favorite deviled eggs.
Bacon & Scallion Deviled Eggs
Source: A Tracey creation
Ingredients
- 6 hard boiled eggs
- 2 slices bacon, cooked and crumbled
- 1 T. finely chopped scallion {about 1 green onion}
- 1 tsp. fresh lemon juice
- pinch salt
- pinch black pepper
- 1/4 c. mayonnaise
- Cut hard boiled eggs in half lengthwise. Remove yolks and place in a small mixing bowl.
- Mash yolks with a fork until they resemble a sandy texture. Mash in lemon juice, half of the bacon crumbles, scallions, salt, and pepper until well combined. Add mayonnaise; stir until well combined and smooth.
- Place yolk mixture in a piping bag fitted with a large round tip.* Pipe yolk mixture into the cavity of each egg white. Garnish each deviled egg with remaining bacon crumbles and additional chopped scallions {optional}.
- Refrigerate for two hours or overnight before serving to allow flavors to meld.
* I use a disposable piping bag. A zip-top baggie can also be used place yolk mixture in the baggie, seal, and cut a bottom corner of the baggie. Or, simply use two spoons to spoon the yolk mixture into the egg whites.
Enjoy!
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