Bacon Vinaigrette Deviled Eggs
#Bacon #DeviledEggs
Confession time…I thought Hot Bacon Dressing was so weird when I was young. It probably stemmed from my no fat dieting days. How could anyone put bacon fat in their food on purpose? It tastes so divine but seems so wrong.
Years and I mean years later, I have added fats back into my diet with less fear. Today, I eat them in moderation and get to enjoy food that is so good. Funny how food fads have influenced our lives.
Have you ever attended a holiday party that did not serve deviled eggs? When someone walks in the door with a plate of deviled eggs, they win!! I just wish that peeling those little devils was less tedious than it is. Fresh eggs, older eggs, vinegar in the water, I hear ya, but come on that shell that just won’t depart is so frustrating.
My sister decided to make a Hot Bacon Dressing to serve over spinach that she had in the fridge. She used the pepper bacon that was on hand. She also found champagne vinegar in the cupboard and used that instead of red wine vinegar that she normally uses. If you can’t find champagne vinegar you can use any mild vinegar that you have.
If you are one that wants to garnish a bit more, simply cook more bacon or save some of the bacon pieces back and sprinkle them on top. Finally mince red onion would make a great garnish as well. Enjoy!!!
Bacon Vinaigrette Deviled Eggs
Number of servings: 24
Bacon Vinaigrette Deviled Eggs will remind you of that famous Hot Bacon Dressing Spinach Salad except it has no spinach. Each bite has crispy bacon, red onion and tangy vinegar. Serve these beauties on top of baby spinach for a delicious salad.
Ingredients
- 12 extra large eggs, boiled and peeled
- 6 slices crispy peppered bacon (regular bacon can be used)
- 3 tablespoons bacon fat (saved after cooking the bacon)
- 4 tablespoons champagne vinegar (or red wine vinegar)
- 2 tablespoons sugar
- 2 tablespoon finely minced red onion
- 1/4 cup mayonnaise
- (salt and pepper can be added if desired)
Instructions
- 1) Cook and peel the eggs, then cut in half lengthwise.
- 2) Carefully remove the yolks and place in a bowl.
- 3) Mash the yolks and set aside
- 4) Chop the crispy bacon into very small pieces.
- 5) In a bowl, blend together the bacon fat, vinegar and sugar. Add the dressing to the mashed yolks. (see note below)
- 6) Add the minced red onion and mayonnaise and mix until creamy and blended. Taste and season with salt and pepper if desired.
- 7) Fill each egg half with the bacon vinaigrette filling.
Notes
