Deviled Eggs and Bacon

Deviled Eggs & Bacon

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YIELD
Serves 8-12

What You Need

  • 12 dozen cage free eggs, hard boiled and peeled
  • 2 tablespoon mayonnaise
  • 1 tablespoon prepared yellow mustard
  • 2 tablespoon sour cream
  • 2 tablespoon whipping cream
  • 1/4 teaspoon salt
  • 2 green onions, roughly chopped
  • 1 package Dandy®  Radish Mini Sticks
  • 2 stalks Dandy® Celery, julienned, place in ice water to curl cut celery. Set aside leaves for garnish
  • 4 slices bacon, cooked to crisp and cut into 24 pieces
  • Ground Aleppo pepper or Paprika
  • Sea salt flakes
Find Dandy Celery Find Dandy Radishes

Make It

Slice eggs in half lengthwise. Remove yolks and place them in a food processor bowl. Add mayonnaise, mustard, sour cream, whipping cream, salt, pepper, and green onions. Mix until smooth, scraping down the sides between pulses. Remove from the food processor and place the mixture into a piping bag fitted with a star tip.

Pipe filling into each half of the egg whites. Display your filled eggs on a platter before applying all the toppings.

To top the eggs, place some of the Dandy® Celery curls, Dandy® Radish Mini Sticks, and crispy bacon on top of each egg. Sprinkle with Aleppo pepper and a pinch of sea salt. Serve.

Recipe by Chef Todd Fisher.

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