Deviled Eggs


Deviled Eggs

Recipe type: Yield: 10 Prep time: Cook time: Total time:

A signature appetizer of hard boiled eggs and bacon for a an added crunch.


2                     Dozen egg, hard boiled

1 C + 2 1/2 T Mayo

12                   Slices of bacon

2/3 C              Sour cream

1 1/2 t           Chives, chopped

1/4 t              Cayenne

4                    English muffins, large dices

2/3 C             Maple syrup

1 2/3 t           Kosher salt


  1. Cook bacon at 350F for 15-18 minutes or until crisp.
  2. Once cooled, mince and set aside.
  3. Slice eggs in half, remove yolks and plac in mixing bowl.
  4. Combine yolks, sour cream and mayo until fully mixed; fold in bacon and chives.
  5. Transfer into piping bag (or plastic bag with corner cut of) and pipe filling into egg whites.
  6. Refrigerate while you make the crumble.
  8. For crumble, toss diced English Muffins with syrup and salt.
  9. Bake at 275F for 1 hour, stirring ever 15 min, to create croutons. Once cooled, pulse croutons in food processor )or transfer to baggie and mash) until texture is fine.
  10. Sprinkle atop finished eggs and serve.

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