Deviled Eggs with Bacon, Football Deviled Eggs

Deviled eggs recipe with bacon to look like football deviled eggs

Deviled Eggs with Bacon, Football Deviled Eggs

These BBQ Bacon Football Deviled Eggs will be a hit for your next tailgating party.

Course Appetizer Recipes

Cuisine American

Prep Time 45

Cook Time 15

Total Time 1

Servings deviled eggs

Calories 88kcal

Author Lea Ann Brown

Ingredients

FOR THE EGGS
10 Large Eggs Hard boiled
1 Tablespoon Sour Cream
2 Tablespoon Spicy Mustard
3 Tablespoons Mayonnaise
1/2 teaspoon Sugar
FOR THE BACON
4 slices Thick Cut Bacon
1 Tablespoon Brown Sugar or regular brown sugar
2 Tablespoons Stubbs Original BBQ Sauce
Stubbs BBQ Rub for garnish

Instructions

Lay the bacon on a sheet pan lined with parchment paper. Sprinkle the brown sugar on the bacon. Cook at 350 degrees for 10 minutes.
Remove bacon from oven, drain fat and with a pastry brush, brush the bacon with the Stubbs Original BBQ Sauce. Return to oven and cook for another 10 minutes or until starting to crisp. You don't want the bacon too crispy or it will be hard to dice and slice.
When bacon is done, remove from pan and let rest on paper towels.
Meanwhile, hard boil the eggs. Shell and slice eggs in half. Separating the yolks from the whites. Place whites on a plate and yolks in a bowl.
With a fork, blend the mustard, sour cream, sugar, mayo and salt and pepper (to taste) with the eggs yolks. Taste and adjust for flavor.
With a very sharp knife, slice the bacon as thin as you can. These strips will be used for the football lace decorations. Fine dice about 3 tablespoons of the bacon and add to the egg yolk mixture.
Fill the egg white shells with the egg yolk mixture. Decorate the tops of the eggs with the strips of bacon making a football lace pattern. Sprinkle with Stubbs BBQ seasoning.

Notes

I simply don't like to use a piping bag to fill deviled eggs. It makes it look too store bought. Deviled eggs are a rustic appetizer. Use a fork to pat the egg mixture into the egg white shell. Mound it nicely. You may not have enough filling for exactly 20 deviled egg white shells, which also give you a chance to pick out the best looking ones. Use a spatula to get every last drop of the filling out of the bowl. One little spatula full will fill an extra egg white shell.

I have a set of kitchen tweezers that I received through Culinary School. They come in handy for many projects, but especially for this one. They work great to place the little bacon laces on top of the eggs. Regular tweezers will will work also.

You can make deviled eggs a couple of days in advance. Just store them on a plate covered with plastic wrap in the refrigerator.

Don't want to mess with making these look like little footballs, these are delicious without the decorations for simple deviled eggs with bacon.

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