Receta 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?
Based on the flavor combination of these Bacon & Scallion Deviled Eggs, I bet you can probably guess.
Yes ... my absolute, hands-down, all-time favorite cream cheese flavor to enjoy with my bagels is ...
bacon & scallion!
So naturally I used my favorite cream cheese combination as inspiration for these totally scrumptious Bacon & Scallion Deviled Eggs. There's just something about bacon and scallions together that is oh so good.
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
Directions
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.