Bacon Deviled Eggs

Very few things please me as much as the egg.

Well, my dogs. My dogs make me happy. Then there’s John of course but whatever, easy answer. BACON makes me endlessly happy, as we all know. Though I am not loving the BACON EVERYTHING hipster train. EXCUSE ME THERE ARE SOME PEOPLE THAT LOVED BACON BEFORE IT WAS COOL. Ew actually that is something a hipster would say isn’t it. Okay I am the hipster and I do not appreciate people loving bacon because loving bacon is “cool”. Loving bacon is a serious thing!! You feel it in your soul. And later, your heart, when it inevitably explodes and shit.

Anyhow, since it’s not socially acceptable to make your dogs into deviled eggs (oh you’re soooo proper, america) I guess bacon deviled eggs are the next best thing.

And I’m not kidding about the “best thing” part. THESE ARE LITTLE EGGY BITES OF SAVORY DELICIOUSNESS. So easy, so quick. Soooo pleasing. Unless you have those TERRIBLE friends that are always like, “ewww I just can doooo mayonnaise it’s sooo bad for you wahhhh it’s sooo gross the texture freaks me outttttt wahhhhh wahhhh klhsdglkhsdlgkdshglkdshglsdkhgsdlkghsdlgkhsdg”. Like get over it. Or not. More for me and you.




Whoa egg pictures are pretty boring.


Random dog photo? That’s better.

Bacon Deviled Eggs 

(From June/July Issue of Fine Cooking)

  • 4 peeled hard-cooked large eggs
  • 3 Tbs. mayo
  • 1/2 tsp. Dijon mustard
  • 1 Tbs. finely chopped flat-leaf parsley
  • 2 slices of bacon, cooked and crumbled
  • Hot sauce, to taste
  • Kosher salt and fresh ground black pepper
  • Paprika for garnish

Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon. Add the mayonnaise, Dijon mustard,  the parsley and hot sauce. Mash until smooth. Stir in the chopped/cooked bacon and season to taste with salt and pepper. Fill the egg whites (I use a pastry bag because I am so fucking fancy like that). Sprinkle with little pinches of paprika — smoked paprika if you can find it!

Double the recipe and pop the leftovers into your mouth for breakfast all week. Not that I did that. That’s gross.