Buttermilk Bacon Stuffed Eggs
Servings
24eggs
Servings
24eggs
Ingredients
Instructions
  1. Place the eggs in a large, deep skillet and cover with water by about an inch. Bring to a boil, and when the water reaches a boil, cook the eggs for 8 minutes. Fill a bowl with ice and water, and as soon as the 8 minutes are up, transfer the eggs to the ice water with a slotted spoon. Leave to cool in the water. Crack the eggshells all over by gently rolling on the counter, then remove the shells. Rinse off the eggs to remove any shell debris and pat dry.
  2. Cut the eggs in half, wiping the knife on a paper towel between eggs so you don’t get yolk on the next white. Scoop the yolks into a bowl and place the white halves on a platter or deviled egg plate. Break up the yolks with a fork, and then add the buttermilk a little at a time until you have a smooth and creamy filling. The consistency of your buttermilk will determine how much you need to use. Finely chop 3 strips of bacon and add to the yolks. Mince the green onions finely and add as well. Stir to distribute the ingredients, then salt and pepper to taste. Be generous with the pepper.
  3. Cut the remaining 2 strips of bacon into small pieces and garnish the eggs by pressing a bacon shard into the filling.