Œufs mimosa épicés au bacon

Ingrédients

• 8 Eggs (preferably a few days old)
• 8 Bacon Strips
• 1 tablespoon Dijon Mustard
• 3 tablespoons Mayonnaise
• 1/4 cup Cream Cheese
• 2 tablespoons Bira Hot Sauce
• 1/4 teaspoon Pepper (ground )

Préparation

1. 1

   Boil Eggs: Place eggs in a pot and fill with water till the water covers the eggs. Bring them to a boil and as soon as the water starts boiling, turn off the flame. Cover the pot for 10 minutes for hard boiled eggs. Once 10 minutes are up, ladle the eggs out and place them in ice cold water. This stops them from cooking further. Once completely cool, peel the eggs and set aside.

2. 2

   Bacon: Cook the bacon strips till lightly crispy. Take them off the pan and chop them into small pieces when cool.

3. 3

   Filling: To make the filling, cut each egg in half lengthwise and scoop out the the yolk in a bowl. Add dijon mustard, mayonnaise, cream cheese, Bira's hot sauce and pepper to the boil. Whisk till completely smooth and add the bacon, reserving a few pieces of bacon for topping. Mix well.

4. 4

   Assembling: To assemble the deviled eggs, spoon the filling into a piping bag and cut off the end. Pipe the filling on top of each egg. Add more bacon bits on top. These spicy bacon deviled eggs can be refrigerated in an air tight container for up to 3 days, but taste best when served immediately.