Buffalo Deviled Eggs With Crispy Bacon

🧂 Ingredients

• 6 large eggs
• 3 rashers bacon

  diced
• 1 tablespoon Tabasco sauce

  or Frank’s Hot Sauce
• 2 tablespoons butter

  or ghee
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon salt
• 1 tablespoon mayonnaise
• To finish: 1 tablespoon mayonnaise and 3-4 drops of hot sauce

Instructions

• 1 Place the eggs in a medium pot with cold water. Bring to a boil and cook for 6-7
  minutes. I recommend stirring the eggs (rotating top and bottom a couple of
  times, especially at the beginning, to make sure the yolk doesn’t end up too
  much on one side. Strain and submerge the eggs in really cold water.
• 2 While the eggs are cooking, pan-fry the diced bacon in a little oil until crispy
  and set aside.
• 3 Peel the eggs and cut them lengthways. Remove the yolks with a spoon.
• 4 Mix the hot sauce with butter, garlic powder and onion powder and place over
  medium-high heat. Add a little salt and stir through until melted.
• 5 Add the yolks to the melted sauce and mash with a fork or a spoon. Add a
  tablespoon of mayonnaise and mash together until smooth. Add half of the fried
  bacon pieces to the yolk mixture and combine (leave the rest for the bacon for
  later).
• 6 Add half a teaspoon or so of the yolk mixture back to the egg white half and
  press down with your fingers. Continue with the rest of the mix until all egg
  whites are filled.
• 7 Mix another tablespoon or so of mayonnaise with a few drops of hot sauce. Top
  each egg half with a dollop of spicy mayo and a few pieces of crispy bacon.
• 8 If making these devilled eggs ahead of time, save the mayonnaise and bacon
  toppings until service time.

Nutrition Info