These Flavoured Devilled Eggs with Bacon and Tomato are sure to get the party started. The first appetizer to fly off the plate every time.
Are you a devilled egg lover? Simple and delicious, these are a crowd pleaser hands down. The perfect party appetizer that is easy to make. You gotta love when simple food is so good.
Devilled Eggs or Deviled Eggs?
Which way do you spell it? After some research, I have decided to spell it “devilled”. Language is a funny thing, with so many variations of the same word. No wonder people have issues spelling things correctly. Spelling has gone by the wayside, especially with all the social media. These days words are replaced with letters. For instance, it used to be “okay” then “ok”, and the newest version of just “k”.
I know some people will disagree with my spelling as well, but I had to make a decision. One thing for sure is this flavoured devilled egg recipe flew off the tray at my last party.
Simply adding bacon to anything makes it taste better. The sun-dried tomato garnish adds a subtle depth of flavour. The classic bacon and tomato pairing takes the basic devilled egg to a new taste experience.
Perfect Boiled and Peeled Eggs
The most frustrating part of making devilled eggs is peeling the eggs. Do you agree? I always boil extra eggs to replace the ones that totally get demolished in the peeling process.
Boiling the eggs seems to be an issue for people too. I don’t know about you, but I use the cold water method to boil my eggs. There are so many ways to make the perfect boiled egg. I have tried several myself to find out which works best for me. I rarely have any eggs crack during the cooking process this way. One thing I have to do is set a timer or I forget to get them out of the water on time. When this happens (and it still does now and again) I end up with that not so nice dark ring around the yolk.
Do you have the perfect way to peel an egg? This is the part I struggle with ALL the time. I really don’t like when the whites are full of craters. My Easy Classic Pickled Eggs would not look very appealing. It wouldn’t effect the taste, but we eat with our eyes first right?
It doesn’t matter how hard I try, I still end up with at least one or two eggs looking like some sort of planet from the solar system. The Green Devil recipe works well in this case, especially if you are using this devilled egg recipe at a Halloween party.
I love serving devilled eggs at parties. The last time I had hubby peel the eggs with me. He got a first-hand experience of the frustration I go though (LOL) to bring the house down with delicious food.
Don’t you just love when simple is so delicious, not to mention you can feed a hungry crowd without breaking the bank. Eggs are nutritious too. In just a few steps you have one of the favoured appetizers of all. The classic devilled egg will never go out of style.
For this egg recipe, I used store bought bacon bits (feel free to make your own), but these did work well. I boiled the eggs a couple of days before. The night before the party I actually made the filling and kept in a separate bowl. I placed the cut eggs in a sealed container. The morning of the party I just had to “stuff” the eggs and garnish. This way you don’t have to struggle peeling the eggs when you are rushed for time.
For your next party, give these Flavoured Devilled Eggs with Bacon and Tomato a try. Your guests will LOVE you, trust me!!
Do you have a favourite devilled egg recipe?
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Flavoured Devilled Eggs with Bacon and Tomato
- 12 hard boiled eggs
- 1/2 cup mayo
- 1 ounce bacon bits (store bought or homemade)
- 1 tsp dry mustard powder
- 1/2 tsp sea salt
- 1 tbsp sun-dried tomatoes (in oil) (chopped, for garnish)
Hard boil the eggs and place in the fridge to cool.
Peel eggs, cut in half (lengthwise) and scoop the yolks into a bowl.
Mash the yolks and add the mayo, dry mustard, bacon bits and salt and mix well.
Scoop the filling back into the eggs.
Garnish with the chopped sun-dried tomatoes.
Keep refrigerated until ready to serve.
You can make these the day ahead if you like. I like to have the eggs cut and the filling made ahead of time. Filling them at the last minute is fast and easy.