Cucumber Bacon Deviled Eggs
These Cucumber Bacon Deviled Eggs are absolutely to die for. They are creamy and tangy, topped with fresh cucumbers and crispy bacon.
Ingredients
- 6 large eggs
- 2 strips bacon (chopped into ¼-inch pieces)
- 3 tablespoons mayonnaise
- 1 tablespoon scallions (sliced)
- 1 teaspoon Dijon mustard
- 1 teaspoon apple cider vinegar
- ¼ teaspoon salt
- ½ teaspoon black pepper
- ¼ small cucumber (chopped into ¼-inch cubes)
Instructions
- Place the eggs in a medium pot and cover with water by about 1 inch. Bring to a boil, then cover and turn off the heat. Cook for 12 minutes then transfer the eggs to an ice bath for 10 minutes.
- While the eggs are resting, heat a medium skillet over medium heat. Cook the bacon for 5-6 minutes until brown and crispy. Remove to a paper towel-lined plate and set aside.
- Peel the eggs and slice them in half lengthwise. Scoop the egg yolks into a small bowl.
- To the egg yolks, add the mayonnaise, scallions, dijon mustard, apple cider vinegar, salt, and black pepper. Mash with a fork until smooth.
- Divide the filling between the egg white halves, then top with cucumbers and bacon. Enjoy!
Nutrition
Calories: 152kcalCarbohydrates: 1gProtein: 7gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 0.04gCholesterol: 194mgSodium: 270mgPotassium: 101mgFiber: 0.2gSugar: 0.4gVitamin A: 293IUVitamin C: 0.4mgCalcium: 32mgIron: 1mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!