The BEST Devilled Eggs | EASY Recipe

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

chives

🥗Healthier: green onions

💰Cheaper: parsley

Green onions provide a similar flavor with lower cost

Heat a frying pan on medium to high heat.

Add smoked streaky bacon to the pan and render the fat until crispy, turning every couple of minutes.

Add a splash of water to the pan to help crisp the bacon, then remove the bacon to a chopping board once crispy.

In a saucepan, fill with water and add a generous pinch of salt and a few splashes of vinegar. Bring to a boil and reduce to just shy of boiling point.

Carefully ease free range eggs into the boiling water and cook for exactly 7 minutes.

Prepare a mixing bowl filled with ice and cold water.

After 7 minutes, transfer the eggs to the ice water to cool.

Once cooled, crack and peel the eggs, using the ice water method to make peeling easier.

Slice the peeled eggs in half and remove the yolks into a bowl.

Chop the crispy bacon finely and add to the yolks.

Chop chives finely and add the same amount as bacon to the yolks.

Add a squeeze of lemon juice, 1 tablespoon of mayonnaise, and about 1 tablespoon of Dijon mustard to the yolks.

Mash the yolks with a spoon or fork until smooth, seasoning to taste.

Spoon the yolk mixture back into the egg whites.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens