These crowd-pleasing deviled eggs have a creamy filling with just a hint of mustard and curry. Homemade bacon bits on top provide the perfect crispy crunch!
4 slices bacon cooked and drained
8 hard-cooked eggs peeled
1/3 cup mayonnaise
1 teaspoon prepared yellow mustard
1/2 teaspoon curry powder
salt and freshly ground black pepper to taste
Crumble 2 of the bacon slices finely. Break the remaining 2 bacon slices in 8 larger pieces each, for a total of 16 garnish pieces. Reserve.
Cut a 1/4-inch thick slice from the end of each hard-cooked egg and reserve the pieces.
Cut each egg in half crosswise. If any of the egg halves have holes, place an egg end piece inside to fill the hole.
Gently scoop out yolks and place in a bowl.
Mash yolks with a fork, then stir in mayonnaise, mustard, and curry powder until well blended. Add salt and pepper to taste.
Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half.
Garnish each egg with one larger bacon piece. Sprinkle the tops with the crumbled bacon and serve immediately.
To make ahead, cover and chill up to 8 hours. Garnish with crumbled bacon just before serving. Makes 16 eggs.
Store any leftover deviled eggs (doubtful this will happen) covered with plastic wrap in the refrigerator for up to 24 hours.