Bring a colorful twist to a classic appetizer with these bacon-topped deviled eggs.
Filled with a creamy, savory mixture and finished with HORMEL® Real Bacon Bits, they’re a festive addition to Easter celebrations, spring gatherings and holiday spreads.
Ingredients
| Coloring | |
|---|---|
| Red, green, blue, and purple food coloring | |
| 4 | cups water |
| Deviled Eggs | |
|---|---|
| 6 | hard-boiled eggs |
| ¼ | cup mayonnaise |
| ⅓ | cup plus 2 tablespoons HORMEL® Real Bacon Bits, divided |
| 1 | teaspoon yellow mustard |
| 3 | tablespoons sweet pickle relish |
| 3 | tablespoons minced yellow onion |
| Kosher salt and pepper to taste |
Directions
For the Coloring
Stir food coloring into 4 individual cups of water in desired colors.
Gently place cooked and cut egg white shells into the colored water.
Let the eggshells soak in the colored water for at least 10 minutes or until desired shade is achieved.
Using a spoon, gently remove the colored eggshells and place them on paper towels to dry. Fill with prepared egg mixture
For the Deviled Eggs
Cut eggs in half lengthwise. Carefully remove yolks.
In medium bowl, mash yolks with fork. Stir in mayonnaise, ⅓ cup bacon bits and next 3 ingredients. Season with salt and pepper to taste. Fill egg whites with egg yolk mixture. Sprinkle with remaining 2 tablespoons bacon bits.
Loosely cover and refrigerate 1 hour.