Friday, July 22, 2011

Bacon Rosemary Deviled Eggs

My husband said these were amazing! Who doesn't love the classic combination of bacon and eggs? I added rosemary because that's what I had on hand but I bet it would also be good with chives.

Bacon Rosemary Deviled Eggs

6 eggs
1/3 cup mayonaise
1 teaspoon mustard
2 strips of bacon
1/2 sprig of fresh rosemary
dried paprika

Hard boil the eggs by placing in a saucepan and covering with water. Bring the water to a rapid boil then turn off the heat, cover and let sit for 15 minutes. Transfer eggs to a bowl of cold water for 5-10 minutes.

Peel the eggs and slice in half lengthwise. Pop out the yoke and place it in food processor. Roughly chop the bacon and rosemary and add these to the processor along with the mayonnaise and mustard. Blend until smooth. Small chunks of bacon are ok though.

Spoon the yoke mixture into the egg whites. Sprinkle with paprika and enjoy!

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