March 20, 2015

Bacon & Scallion Deviled Eggs

Yum
Kick your deviled eggs up a notch with the fabulous flavor combination in these scrumptious Bacon & Scallion Deviled Eggs.

Bacon and 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!

Bacon and Scallion Deviled Eggs

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 and Scallion Deviled Eggs
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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
  1. Cut hard boiled eggs in half lengthwise. Remove yolks and place in a small mixing bowl.
  2. 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.
  3. 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}.
  4. 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.

See my step-by-step 'How to Hard Boil Eggs' article on the How-To section of Food.com.


Enjoy!


Enjoy these other deviled egg creations from The Kitchen is My Playground...

5 comments:

  1. why have i never thought to put bacon on my deviled eggs!?!?! can't wait to try this!! thanks for sharing, pinning :)

    ReplyDelete
    Replies
    1. Ahhhh ... bacon. It's such a beautiful thing. :-)

      Delete
  2. Mind = Blown. Bacon and scallions are one of my all time favorite flavor combos, yet I never thought to incorporate them into deviled eggs! Love this recipe :D

    ReplyDelete
  3. Love your Deviled Eggs, they look delicious! Thanks so much for sharing your awesome post with Full Plate Thursday and have a fantastic weekend!
    Miz Helen

    ReplyDelete
  4. How delicious! Thank you so much for linking up at Tasty Tuesday! Your recipe has been pinned to the Tasty Tuesday Pinterest board! Please join us again this week!

    ReplyDelete

I love your comments. I read and appreciate each and every one. Thank you so much for visiting The Kitchen is My Playground! {NOTE: Captcha word verification is on to turn away the 'spambots' ... I apologize for the commenting inconvenience!}

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