Smoky Deviled Bacon And Eggs…
So why are they called “deviled eggs” anyway??
Interestingly enough, there’s a lot of debate about who originally invented deviled eggs…we do know that the phrase was patented by the Underwood boys – the people who sell that canned “Deviled Ham”… aka canned meat.? And who knew they invented it right here in Boston, back in the 18th century?? As a matter of fact, “deviling” is the oldest existing food trademark, according to the US Patent Office. Wha??? There’s a long back-story but the bottom line is “deviled” just means spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.?
Personally, I don’t really care for the name “deviled eggs.”? And apparently I’m not alone: In some parts of the US, they are called “stuffed eggs”, “salad eggs”, “dressed eggs”, or “angel eggs.”? It seems the term “angel eggs” was popularized by church folk, who wanted to avoid the name “devil.” Let’s go with that name ‘cause it sounds peaceful and happy like bunnies and fluffy clouds.?☁
These Angel Eggs are filled with yolks, mayo, Dijon, a squeeze of lemon, green onions, bacon and smoked paprika…then topped off with more smoked paprika, bacon and green onions – yummalicious!!!?
These Smoky Deviled Bacon & Eggs are so perfectly delicious! Definitely food that angels – or someone like you would eat! Enjoy my friend!??
- 12 eggs, hard boiled
- 1 teaspoon freshly squeeze lemon juice
- 1 teaspoon Dijon
- ¾ cup mayonnaise
- 1 teaspoon smoked paprika (plus more for garnish)
- 2-3 green onions very thinly sliced (only green stems)
- 2 slices of cooked bacon finely diced
- Place the eggs in a large saucepan with an inch of water covering the eggs. Bring them to a boil and then remove them from the heat, cover the pan, and let stand for 20 minutes. Pour off the hot water and refill the saucepan with cold water and ice cubes. Let them sit in the ice water for at least 5 minutes. Crack and peel the eggs, and chill for at least 1 hour.
- Cut the eggs in half lengthwise. Gently remove egg yolks from eggs and place in a mixing bowl.
- Add mayonnaise, Dijon, lemon juice and 1 teaspoon smoked paprika and mix thoroughly.
- Gently fold in 2 tablespoons of the green onions and 2 tablespoons cooked bacon.
- With a spoon or a pastry bag fill the egg white cups with the egg yolk mixture.
- Top with green onions, bacon and smoked paprika.
> You can substitute the smoked paprika for regular paprika if preferred... but they will not have the smoky flavor.
> To garnish the eggs with paprika, take small pinches with your fingers and gently sprinkle it on each individual egg.
Decide to eat #SundaySupper together at least once a month… and use these eggtastic recipes from the SundaySupper Tastemakers to get you started!
Appetizers & Sides
- Classic Deviled Eggs from Confessions of a Cooking Diva
- Classic Deviled Eggs (Salad Sandwiches) from Cosmopolitan Cornbread
- Easter Deviled Egg Chicks from Pine Needles In My Salad
- Guacamole Deviled Eggs from Momma’s Meals
- Ham and Swiss Deviled Eggs from Renee’s Kitchen Adventures
- Hrudka – Ukrainian Egg Cheese for Easter from Cupcakes & Kale Chips
- Jalapeño Popper Deviled Eggs from A Day in the Life on the Farm
- Smoky Deviled Bacon And Eggs from Taste And See
- Spicy Sriracha Deviled Eggs from An Appealing Plan
Main Dishes (Breakfast, Brunch, Lunch, Brinner and Dinner!)
- Achiote Pulled Pork and Black Bean Huevos Rancheros from Cooking on The Ranch
- Asparagus Sausage Skillet with Egg from Wholistic Woman
- Avocado Egg Chilaquiles from Grumpy’s Honeybunch
- Baked Eggs in Cream from Tramplingrose
- Baked Scotch Eggs from Curious Cuisiniere
- Chorizo, Dubliner, and Vegetable Quiche from Hezzi-D’s Books and Cooks
- Classic Egg Salad Sandwich from My Imperfect Kitchen
- Classic Shirred Eggs with Gruyere and Ham from The Weekend Gourmet
- Egg Biryani from Food Lust People Love
- Fri-Tot-Ta from Feeding Big
- Hashbrown Egg Nests from The TipToe Fairy
- Italian Style Stuffed Bread from The Food Hunter’s Guide to Cuisine
- Jalapeño Popper Quiche from Fantastical Sharing of Recipes
- Japanese Egg Crepes (Kinshi Tamago) from NinjaBaker.com
- Low Carb Breakfast Pizza from My Life Cookbook
- Make Ahead & Freeze Omelette Cups from Hardly A Goddess
- Mediterranean Frittata from A Mind “Full” Mom
- Mini Frittata with Asparagus and Six Italian Cheeses from La Bella Vita Cucina
- Papas con Huevos (Potato and Egg Tacos) from Kitchen Gidget
- Pasta Carbonara with Shrimp and Leeks from A Kitchen Hoor’s Adventures
- Poached Eggs over Roasted Asparagus from Monica’s Table
- Potato, Egg and Cheese Scramble from And She Cooks
- Spaghetti with Fried Eggs from The Texan New Yorker
- Steak Benedict from Palatable Pastime
- Steak Omelette from From Gate to Plate
- Sun-dried Tomato and Spinach Quiche from That Skinny Chick Can Bake
- Sunny Side Up Burger from Cindy’s Recipes and Writings
- Tex-Mex Migas from Caroline’s Cooking
- Toad in the Hole Breakfast Sandwiches from Daily Dish Recipes
- Tomato Asiago Frittata from Books n’ Cooks
- Yemeni Shakshouka (Yemeni Spiced Scrambled Eggs) from Tara’s Multicultural Table
- Creamy Flan from The Freshman Cook
- Creme Anglaise from The Redhead Baker
- Croquembouche from Jane’s Adventures in Dinner
- Dark Chocolate Mousse from The Chef Next Door
- Orange Coconut Bundt Cake from Desserts Required
- Pavlova with Strawberry Curd from Love and Confections
- Pistachio Chai Baked Alaska from The Crumby Cupcake
- White Chocolate Chip Cookies from Pies and Plots
- Plus Curried Egg Salad on Toasted Naan and More Eggtastic Recipes from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
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