Eggs stuffed with bacon

European cuisine

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Description Products Steps

Listen to the recipe:

Looking for an appetizer for your holiday table? Try bacon deviled eggs. The traditional breakfast product of European housewives is revealed from a new side. Bacon gives the eggs a piquant aroma, mustard gives it a spicy tanginess, and mayonnaise gives it a delicate consistency. This is a simple and satisfying appetizer that is usually served cold. It’s very easy to prepare, and you won’t want to stop at just one serving.

1. Calories
   326,94 kcal
2. Protein
   11,27 gram
3. Fat
   30,9 gram
4. Carbohydrates
   0,95 gram
5. ~ Time
   25 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Chicken egg

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   6 pcs. = 360 g
2. Bacon

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   4 slices = 68 g
3. Mayonnaise

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   2 tbsp. l. = 50 g
4. Elose mustard

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   2 tsp. = 20 g
5. Vegetable oil

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   4 tbsp. l. = 68 g
6. Salt

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   to taste
7. Black pepper ground

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   to taste
8. Paprika

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   to taste
9. Fresh greens

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   optional

Steps:

1. 
   Prepare the ingredients indicated in the recipe. Wash the eggs and dry with a paper towel. Cut the bacon into thin slices.
2. 
   Hard boil the eggs: place them in cold water and cook for 8-10 minutes after boiling. Dip the finished eggs into ice water and peel.
3. 
   While the eggs are cooling, prepare the filling. Heat a frying pan with vegetable oil and fry the bacon slices for 2 minutes on each side until golden brown.
4. 
   Cut the cooled eggs in half. Remove the yolks from the eggs and set them aside; they will be useful for filling the dish.
5. 
   Finely chop the fried bacon. Chop the dill finely. In a bowl, mix bacon, dill, yolks, mustard, mayonnaise, paprika, salt and pepper. The filling should be homogeneous.
6. 
   Place 1 tbsp. l. prepared filling inside the egg halves.
7. 
   The appetizer is ready. Place the eggs on a serving plate and garnish with finely chopped fresh herbs.

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