These crowd-pleasing deviled eggs have a creamy filling with just a hint of mustard and curry. Homemade bacon bits on top provide the perfect crispy crunch!
INGREDIENTS
- 4 slices bacon cooked and drained
- 8 hard-cooked eggs peeled
- 1/3 cup mayonnaise
- 1 teaspoon prepared yellow mustard
- 1/2 teaspoon curry powder
- salt and freshly ground black pepper to taste
INSTRUCTIONS
- Crumble 2 of the bacon slices finely. Break the remaining 2 bacon slices in 8 larger pieces each, for a total of 16 garnish pieces. Reserve.
- Cut a 1/4-inch thick slice from the end of each hard-cooked egg and reserve the pieces.
- Cut each egg in half crosswise. If any of the egg halves have holes, place an egg end piece inside to fill the hole.
- Gently scoop out yolks and place in a bowl.
- Mash yolks with a fork, then stir in mayonnaise, mustard, and curry powder until well blended. Add salt and pepper to taste.
- Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half.
- Garnish each egg with one larger bacon piece. Sprinkle the tops with the crumbled bacon and serve immediately.
- To make ahead, cover and chill up to 8 hours. Garnish with crumbled bacon just before serving. Makes 16 eggs.