Curried Deviled Eggs with Bacon

Deviled eggs have never been so easy. Fully packed of flavour and its QUICK!

Prep time: 10 mins Cook Time: 15 mins

Total Time: 25 mins Serves: 12-24

Utensils:

Saucepan

Fork

Small mixing bowl

Frypan or Sandwich press

Plate to serve

Ingredients:

12 Eggs- however many you would like, remember when you cut them in half the number doubles.

1 tbsp curry powder - extra for topping

Chives - finely chopped extra for topping

3/4 cup bacon - finely chopped extra for topping

1/3 Mayonnaise - might need extra if the mixture is dry

Pinch Steps:

Pinch 1: Bring a pot of water to a boil. Place the eggs in the water. Then cook for twelve minutes.

Pinch 2: While the eggs are boiling prepare an ice water bath and set aside.

Pinch 3: Chop the chives and bacon into small pieces. Then cook your bacon in a sandwich press (frypan works well too) Once the bacon is cooked place onto a paper towel.

Pinch 4: After 12 minutes, remove the eggs from the water and place in the ice water bath.

Once the eggs have cooled completely, peel them and slice in half lengthwise. Remove the yolk to a small bowl with a spoon and place the egg whites on a plate.

Pinch 5: Mash the yolks with a fork with the mayonnaise and stir. Then add in your bacon, chives, curry powder with salt and pepper. Stir everything together. If the mixture seems dry add more mayo.

Pinch 6: Add your egg mixture into a piping bag or if you don't have one just like me you can pop it into a clip seal bag and cut the corner off and works a treat. Then pipe into the egg whites.

Toppings/Garnish:

- Bacon & Chives with extra curry powder to taste.

Tips & Tricks:

- If you don't have a piping bag or a sealed bag, you can use a spoon to pop your egg mixture into your egg whites.