KETO Deviled Eggs with Bacon, Sun-dried Tomatoes and Scallions
Deviled eggs were considered a high-class buffet item back in the 1970’s. Although they are not as popular as they once were, I think they are very worthy of bringing back into fashion! Boiled eggs are halved, the cooked yolks are then scooped out and mixed with mayonnaise and other flavorings, and then piped back into the egg whites; the perfect finger-food!
makes: 20 DEVILED EGGS
prep time: 15 MINUTES
cooking time: 10 MINUTES
10 large, free-range eggs
3 tablespoons good-quality mayonnaise
4 slices of cooked crispy bacon, finely chopped
1 tablespoon sun-dried tomatoes, finely chopped
2 scallions, finely sliced
1 pinch smoked paprika
1 pinch cayenne pepper
1 dash tabasco sauce
Sea salt and freshly ground black pepper to taste
1. Place the eggs into a large saucepan, cover with cold water, and place over high heat.
2. Once the water comes to a boil, let the eggs cook for exactly eight minutes, then remove from the pan and place into a bowl of iced water. This is a key step, as the ice water will stop the cooking process and will keep the yolks nice and vibrant in color.
3. Once the eggs have cooled, peel, wash, and pat them dry using paper towels.
4. Cut each egg in half and remove the yolks. Place the yolks into a mixing bowl, add the mayonnaise, and use a whisk to mix together until smooth and creamy.
5. Add the chopped bacon, sun-dried tomatoes, scallions, spices, and Tabasco, and mix well.
6. Line up the egg whites and use a piping bag (or a teaspoon) to fill each hollow with the yolk mixture.
7. Garnish the tops of the eggs with a pinch of paprika and some finely-sliced scallions and store in the fridge for easy snacking.