Description
These deviled eggs (also known as Oeufs Mimosa) have the best texture and flavor! They are creamy and delicious, studded with crispy bacon (or vegan bacon), aged cheddar cheese, diced pickles, and sweet onions. The perfect low-carb appetizer, perfect for gatherings!
Ingredients
Units
- 12 extra-large eggs, hard-boiled and cooled
- 3/4 cup crumbled crispy bacon ( or sub vegan bacon bits)
- 3/4 cup aged white cheddar cheese, finely diced
- 3/4 cup sweet onion, finely diced
- 3/4 cup baby dill pickles, finely diced
- 4–6 tablespoons Best Foods Mayo
- salt and pepper to taste
- Garnishes– fresh herbs like chives, fresh dill, or Italian parsley and a sprinkle of paprika or smoked paprika.
- Optional additions: splash of pickle juice, capers, 1-2 teaspoons of mustard (dijon or ground)
Instructions
- In a large pot, gently place 12 eggs. Fill the pot until the water covers the eggs, about 1 1/2 inches. Bring to a boil. Cover, turn the heat off, and let stand for 12 minutes. (You can make these ahead and refrigerate)
- Place in bowl of cold water and peel under running cold water.
- Cut eggs in half and scoop out yolks into a bowl. (See notes for the upright version)
- Mash with a fork and add the remaining ingredients. Mix.
- Add enough Mayo to have a nice creamy mixture.
- Taste and adjust salt. Add any optional additions.
- Fill the eggs (using a small spoon or piping bag) and chill at least 2 hours.
- Garnish with paprika and chives or Italian parsley right before serving.
Notes
Making Whole Deviled Eggs
- I highly suggest hard-boiling a few extra eggs because sometimes they break when removing the yolk this way. I typically lose 2 eggs per dozen from breakage. Just so ya know. 😉
- If you want to serve them whole and standing up, like in the photo above, hard-boil for 1-2 minutes longer and let them cool completely. Peel under cold running water. I do this ahead and refrigerate because you want them super cold so they are firm when you cut them.
- On the flatter end of the egg, cut a tiny sliver off the bottom, creating a flat bottom, so the eggs can stand upright.
- On the pointed end of the egg, cut off the top, where the tip of the yolk meets. Either scoop out the yokes with a small spoon or tiny fork, or gently squeeze the sides of the egg, carefully popping the yolk out. Take your time here, be patient- this is the challenging part. 🙂
- Make the filling as directed above. Pipe the filling using a piping bag or use a zip lock bag (cut a small opening into the corner). Mound them up just a bit. Place on your platter, and frigerate until serving.
- Garnish with fresh herbs and paprika.
Nutrition
- Serving Size: ½ an egg
- Calories: 79
- Sugar: 0.9 g
- Sodium: 148.3 mg
- Fat: 6.1 g
- Saturated Fat: 1.9 g
- Carbohydrates: 1.5 g
- Fiber: 0.2 g
- Protein: 4.4 g
- Cholesterol: 98.6 mg