Heartfelt Deviled Eggs with Bacon Roses
Impress your loved ones with these romantic deviled eggs, topped with delicate bacon roses. Perfect for a special occasion!
Equipment
- Kitchen scissors
- Toothpicks
- Baking Sheet
- Foil
- Pot
- Bowl
- Paper towel
- Fine-mesh strainer
- Mixing Bowl
- Pastry piping bag (or sturdy zip-top bag)
Ingredients
Bacon Roses
- 3 slices center-cut bacon
Deviled Eggs
- 6 large eggs
- 1 tablespoon mayonnaise
- 1.5 teaspoons spicy brown mustard
- 1 teaspoon sour cream
- Old Bay seasoning to taste
- fresh ground pepper to taste
- poppy seeds for garnish
- fresh oregano leaves for garnish
Instructions
- First, Craft Your Bacon Roses:
- Preheat your oven to 400°F (200°C). Grab your kitchen scissors and cut each bacon slice into strips, roughly 4 inches long and ½ inch wide. No need to be super precise – aim for a good rose shape! Try to avoid excess fatty parts.
- Roll each bacon strip tightly into a tiny rose and pierce through the center with a toothpick to hold it secure. Place these little beauties on a baking sheet lined with foil.
- Bake for 10-15 minutes, keeping a close eye on them. Bacon roses can go from perfectly crisp to overdone very quickly!
- Once golden and crisp, let them cool on a paper towel for 5 minutes. Carefully remove the toothpicks and set your edible roses aside.
- Then, Prepare Your Deviled Eggs:
- Place 6 large eggs in a pot and cover them with cool water. Turn the heat to medium-high and bring to a boil, then continue boiling for 20 minutes from the time you turn on the heat. Immediately transfer the hot eggs to a bowl of cold water for 5-10 minutes to stop the cooking and make peeling easy.
- Once cool, gently tap the eggs around their centers and carefully peel off the shells, aiming for smooth, unblemished whites.
- Slice each egg through the center (shortways, not longways) to create two sturdy halves. Gently scoop out the yolks and place them in a small bowl.
- To ensure your deviled eggs sit perfectly flat on a plate, slice a tiny bit off the bottom of each egg white half.
- For an extra creamy and smooth filling, press the egg yolks through a fine mesh strainer into a clean mixing bowl.
- To the strained yolks, add 1 tablespoon of mayonnaise, 1 teaspoon of sour cream, 1½ teaspoons of spicy brown mustard, a nice sprinkle of Old Bay seasoning, and fresh ground pepper to your taste. Mix everything until wonderfully smooth.
- Spoon your creamy filling into a pastry piping bag (or a sturdy zip-top bag with the corner snipped off) and pipe the mixture into your beautiful egg white halves.
- Garnish each deviled egg with a delicate bacon rose, a few fresh oregano leaves, and a sprinkle of poppy seeds for that extra special touch. Serve immediately and enjoy!
Notes
Nutrition per serving (1 deviled egg): Calories: 72kcal, Total Carbs: 1g, Net Carbs: 1g, Fats: 6g, Protein: 4g.
