Loaded Deviled Eggs

30 Oct

These deviled eggs are loaded with bacon, tomatoes, onion, chives and minced garlic.

-By Carrie (Strommen) Lennie


12 Eggs
1 serving spoon mayo
1 Tbsp mustard
1 Tbsp Worcestershire sauce
6 strips hickory-smoked bacon, cooked and crumbled
1 large tomato, diced and patted dry
1 small onion, finely chopped
½ cup chives
1 Tbsp minced garlic
Salt and Pepper to taste


  1. Cover eggs with water in a large pot. Bring to a boil and continue boiling for 10 minutes.
  2. Remove from heat and run cold water over the eggs for 5 minutes. This cools them down quickly and also makes them easier to peel.
  3. Peel eggs. Cut in half length-wise. Scoop out the yolks into a medium mixing bowl. Set egg whites aside.
  4. Add mayo, mustard, and Worcestershire sauce to the egg yolks. Stir until well blended. Stir in remaining ingredients.
  5. Arrange egg whites on a serving platter with the hole facing up. Divide up the egg yolk mixture so that each egg white has a good mound on top of it. Keep covered and refrigerated until ready to serve.
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Posted by on October 30, 2011 in Appetizers


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