Deviled Bacon And Eggs

This is one great little snack for folks who subscribe to a Keto way of eating. I first ran across the recipe on line and made some modifications to it to suit me.

It has zip; it has zing!

It also has that ‘breakfast‘ feel to it and makes a great quick breakfast snack but is also great for sharing at Potlucks and picnics!

It’s an incredibly FUN BITE!

Here is what you need to make them:

  • 1 dozen large eggs
  • Tajin or Kosher salt (I use Tajin because of its lime and Chile flavors included)
  • 1/3 cup mayonnaise
  • 1 1/2 teaspoons of yellow mustard
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon mustard powder
  • 2 generous teaspoons of Worcestershire sauce
  • 1/3 teaspoons of ground ginger
  • A couple dashes of Herbs De Provence
  • Ground pepper to taste
  • Scant 1/2 teaspoon of Red Pepper
  • 1 1/2 teaspoons of apple cider vinegar
  • 1/4 cup of Mexican Crema

Top Of The Egg Garnish:

  • 4-5 strips of bacon cooked but still flexible
  • 3-4 scallions, sliced

Making It:

  1. Cook the eggs: …in a medium pot, covering the eggs with COLD WATER to about an inch or so above the eggs. Bring the water to a rolling boil over medium heat and then turn the the stove off. Let the eggs sit in the hot water for about ten minutes and then gently pour off the water. Cool the eggs by running COLD WATER over them for a bit. This will stop the cooking process.
  2. Peel the eggs carefully, rinsing off any bits of egg shell.
  3. Halve the eggs lengthwise.
  4. Arrange the halves on a platter.
  5. Lightly sprinkle some of the red pepper over the egg white halves.
  6. Making the filling: Spoon the egg yolks from the halved eggs into a bowl and smash them with a fork. Add in salt or Tajin, mayonnaise, mustards, mustard powder, Worcestshire sauce, ginger, vinegar, Herbs De Provence and pepper. Mix well.
  7. Whip It Good! In a separate bowl, whip the Mexican Crema until you get soft peaks. With a rubber or silicon spatula, fold  the Crema into the egg yolk mixture.
  8. Fill a pastry bag with the egg yolk mixture and using a fluted tip, fill each egg with the egg yolk mixture.
  9. Cook the bacon until it is cooked but still flexible. Cut or break the bacon into little half inch squares.
  10. The Finish: Put two of the bacon square bits on each egg half. Top with the sliced scallions and lightly sprinkle red pepper over the top of the eggs.


Notes: I’ve seen recipes where heavy whipping cream is used. I did try that but prefer the bolder taste of Mexican Crema for this recipe. Also, I always use a glass bowl to whip the cream in and it is put into the freezer for about a half hour or so before I need to use it. This lets the cream whip up quicker.

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