Search thousands of recipes reviewed by home cooks like you.

Garlic, Basil, and Bacon Deviled Eggs

Garlic, Basil, and Bacon Deviled Eggs

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    1 h 10 m
JoeLactoseFree

JoeLactoseFree

Deviled eggs made with fresh basil, garlic, and bacon! These are some of the best deviled eggs you will ever put in your mouth. Once your friends try them, they will beg you to make them again and again!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 69 kcal
  • 3%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 0.5g
  • < 1%
  • Protein:
  • 3.9 g
  • 8%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks together with pressed garlic with a fork.
  2. Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the mashed egg yolks. Stir the basil, mayonnaise, red pepper flakes, salt, and pepper into the mixture until evenly mixed. Fill the egg white halves with the mixture; sprinkle each stuffed egg with a bit of paprika.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

naples34102
42

naples34102

4/7/2010

As this recipe's first reviewer I wish I could give it a better send-off. I considered the amount of basil suspect, reduced it by half, and it still was more than plenty. I know it would be basil overkill if the full amount were used, and might even totally obscure any egg taste at all. I found the raw garlic rather unpleasant as well as the occasional bite of the red pepper flakes. I think garlic powder and cayenne or a little hot sauce would be better substitutes. Also, for my tastes (or maybe the size of the eggs) I needed to add more mayonnaise. What I did love was the bacon! I think this recipe has a fine start and with some modification would be a first rate deviled egg recipe.

Martini_13
13

Martini_13

7/16/2010

Loved it I followed the recipe exact and these are very filling can be eaten as a meal, with some sauteed mushrooms as I tried and I recommend it

Christina
12

Christina

7/26/2011

WONDERFUL! Cut the recipe in 1/2 and pretty much just eye-balled everything to taste. I used garlic powder in place of the fresh, because I thought that might be too much. We LOVED the flavor of these! What a great change from the traditional deviled eggs. These will definately be made VERY often~YUM! Thanks for sharing. :)

Similar recipes

ADVERTISEMENT