These yummy Smoky Deviled Bacon And Eggs went over so well at our summer cookouts, I started making them for holiday dinners as well. Everyone likes the addition of crumbled bacon.
12 eggs, hard boiled
1 teaspoon freshly squeeze lemon juice
1 teaspoon Dijon
¾ cup mayonaise
1 teaspoon smoked paprika (plus more for garnish)
2-3 green onions very thinly sliced (only green stems)
2 slices of cooked bacon finely diced
Place the eggs in a large saucepan with an inch of water covering the eggs. Bring them to a boil and then remove them from the heat, cover the pan, and let stand for 20 minutes. Pour off the hot water and refill the saucepan with cold water and ice cubes. Let them sit in the ice water for at least 5 minutes. Crack and peel the eggs, and chill for at least 1 hour.
Cut the eggs in half lengthwise. Gently remove egg yolks from eggs and place in a mixing bowl.
Add mayonnaise, Dijon, lemon juice and 1 teaspoon smoked paprika and mix thoroughly.
Gently fold in 2 tablespoons of the green onions and 2 tablespoons cooked bacon.
With a spoon or a pastry bag fill the egg white cups with the egg yolk mixture.