Bacon & Chive deviled eggs
These were a delicious and low carb snack that I made for our friend Brianne's birthday party that David and I hosted at our apartment. Super easy ingredients, it just takes a little patience to cook and peel the eggs!
One dozen eggs (the fresher the better for easier peeling)
Frank's Red Hot sauce
Salt & pepper to taste
I cooked the eggs with my handy dandy egg timer that lets me know when the yolks are hard boiled (you place it in the pot with them - cheap and great tool from Bed Bath & Beyond!). As soon as the eggs are ready, put them in a bowl of ice water. This helps when it comes to peeling the eggs. Once peeled, slice in half and remove the yolks in another bowl. Smash the yolks up with a fork to make sure they stay nice and fluffy. Add in mayonnaise, yellow mustard, chopped chives and salt and pepper. For the bacon, I like to bake my in the over, flipping once. I bake at 400 degrees for a total of about 30 minutes (or until you get your desired crispiness). For this, I did bake it a little longer to make for the crispy crumbles to put on top. I also added a longer chopped chive to stick on top with the bacon for decoration (and also clues your guests in on what is in the eggs). Delish!
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Welcome to our blog! We are twins who love cooking, trying new restaurants, and taking photos of food in San Francisco. We love to improvise and come up with fun, creative and easy recipes. They are meant to be inspirations for you to come up with your own unique recipes, or follow along with what we do - your choice! We enjoy taking pictures of food whether at home or out at restaurants, and of course, we love our burrata and chardonnay. Enjoy!