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.
Check out these other tasty hard boiled egg recipes:
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!
why have i never thought to put bacon on my deviled eggs!?!?! can't wait to try this!! thanks for sharing, pinning :)
ReplyDeleteAhhhh ... bacon. It's such a beautiful thing. :-)
DeleteMind = 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
ReplyDeleteLove your Deviled Eggs, they look delicious! Thanks so much for sharing your awesome post with Full Plate Thursday and have a fantastic weekend!
ReplyDeleteMiz Helen
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