Smoked Bacon Deviled Eggs Recipe

We are drawn to the modest egg for this reason: aside from its deliciousness, eggs are a great source of numerous healthful nutrients that are difficult to find in other foods.  

Not only are eggs practically the ideal food (don't believe the outdated nutritionists when they tell you that cholesterol doesn't really affect your overall cholesterol),

but they are also incredibly adaptable. Consider this: eggs can be baked, boiled, scrambled, fried, poached, and emulsified.   

Of course, the egg can also be deviled, as instructed in this recipe. While boiling or poaching an egg is undoubtedly a healthier option when it comes to egg consumption,   

a deviled eggs recipe is undoubtedly a healthier option when it comes to finger food and snacks. It also satisfies cravings during the day. And the dish is difficult to top, as you already know (or will soon discover after making this delicious recipe for deviled eggs)!  


8 eggs 1/4 cup olive oil mayonnaise 1/2 Tbsp Dijon mustard 2 tsp canned chipotle Salt and black pepper to taste I adore pimentón, smoked Spanish paprika. 2 cooked, finely crumbled bacon strips  


Boil a large kettle or saucepan of water. Gently place eggs in water and simmer for 8 minutes. Put in an ice water dish after draining. Peel the cooled eggs while still in the water to remove the shell. Cut eggs in half and remove the yolks.  

Mix yolks with mayo, mustard, chipotle, and a touch of salt and pepper. Mix thoroughly. Put the mixture in a sealable plastic bag and push it into one corner. Cut a little corner hole.  

Piping the yolk mixture into the whites requires pressure. Add paprika and bacon crumbles to each.  

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