Bacon & Hot Sauce Deviled Eggs are an upgrade to this classic side

Deviled eggs are yummy, but add bacon? Oh, yes! Let us show you how.

These Bacon & Hot Sauce deviled eggs will change your life. Here’s how you make them.

PERFECT DEVILED EGG

  • 1 dozen large eggs
  • Salt

In a medium saucepan, add the eggs and cover with water. Then, add a pinch of salt. Bring the water to a boil and cook for 2 minutes. Remove from the heat and cover for 11 minutes. Afterwards, remove the eggs from water and place in a bowl of ice water. Allow eggs to sit for 5 minutes. Then, remove and peel the eggs.

Makes: 1 dozen

BASIC DEVILED EGG FILLING

  • 1 dozen large eggs, cooked and peeled
  • ¼ to ½ cup mayonnaise
  • Salt
  • Hot Sauce
  • Freshly Ground Black Pepper
  • Paprika
  • Slice each egg in half and add the yolks to a bowl. With a fork, smash all of the egg yolks. Add the mayonnaise, one spoonful at a time and mix until smooth. Season with salt and hot sauce.

Season the egg white halves with salt and black pepper. Place on a serving tray and garnish w/paprika.

Makes: 24 egg halves

BACON HOT SAUCED DEVILED EGGS

  • 1 dozen large eggs, cooked and peeled
  • ¼ to ½ cup mayonnaise
  • ½ cup cooked bacon, chopped, about 4 ounces
  • salt
  • Hot Sauce
  • Freshly Ground Black Pepper
  • Slice each egg in half and add the yolks to a bowl. With a fork, smash all of the egg yolks. Add the mayonnaise, one spoonful at a time and mix until smooth. Season with salt and hot sauce.

Fold in the bacon and mix well. **If you like your eggs creamy add a little more of the mayonnaise. Season the egg whites with salt and pepper. Then, spoon the filling in the center of each egg white halve. Place on a serving tray and garnish with hot sauce and green onions.  That’s how you make bacon & hot sauce deviled eggs!

Makes: 24 egg halves

Recipe courtesy of Felicia Willett, 2015

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