Garlic, Basil, and Bacon Deviled Eggs

1. 1

   Arrange the eggs in a single layer in a saucepan and add enough water to cover them by 1 inch.

2. 2

   Cover the saucepan and bring the water to a boil over high heat.

3. 3

   Take the saucepan off the heat and let the eggs sit in the hot water for 15 minutes.

4. 4

   Drain the water.

5. 5

   Cool the eggs under cold running water.

6. 6

   Peel the eggs once they are cold.

7. 7

   Slice the eggs in half lengthwise and scoop the yolks into a bowl.

8. 8

   Mash the yolks with the pressed garlic using a fork.

9. 9

   Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes.

10. 10

    Drain the bacon on a paper towel-lined plate, then chop it once cool.

11. 11

    Add the chopped bacon to the mashed egg yolks.

12. 12

    Stir the basil, mayonnaise, red pepper flakes, salt, and pepper into the mixture until evenly combined.

13. 13

    Fill the egg white halves with the mixture and sprinkle each stuffed egg with a little paprika.

• Calories 68.0 kcal Low Source
• Protein 3.87 g Low Source
• Carbs 1.85 g Moderate
• Total Fat 4.83 g Moderate
• Saturated Fat 1.03 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 89.79 mg High
• Sodium 91.9 mg Low Source
• Fiber 0.05 g Low Source
• Sugar 0.0 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 47.41 mg Low Source
• Iron 0.42 mg Low Source
• Potassium 3.83 mg Low Source
• Vitamin A 47.6 mcg_rae Low Source
• Vitamin C 4.45 mg Low Source
• Vitamin D 1.5 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Eggs 🥚
• Milk 🥛
• Garlic 🧄