Deviled eggs have to be one of the most versatile dishes in the world. So easy to prepare, they always make an appearance at my house during the holidays and at showers, reunions, and parties. While we love deviled eggs just about any way that you can think to make them, this olive and bacon version is one of my favorites.
Ingredients
- 12 large eggs, hard-boiled
- 5 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 10 pimento-stuffed green olives, sliced
- 3 slices of cooked bacon, crumbled or roughly chopped
How to Make It
- Slice the hard-boiled eggs in half lengthwise and pop the yolks into a medium bowl. Using a fork, mash the yolks. Stir in the mayonnaise, mustard, salt, and pepper.
- Using a spoon or a pastry bag fitted with a large star tip, fill each egg white with the egg yolk mixture. Arrange the eggs on a platter and top each with a slice of olive and bacon. Cover and refrigerate for at least 30 minutes before serving.
