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Garlic, Basil and Bacon Deviled Eggs

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“Recipe from Allrecipes the submitter is JoeLactoseFree. I have all the eggs I need and also all the fresh basil I can use so this sounds wonderful. I took the liberty of changing it a bit. The orginal recipe calls for 2 fresh garlic cloves press. think I would maybe cut the garlic down to one clove or even use garlic powder. Also it called for 1/2 cup fresh basil as some reviews said this is too much so I'm guessing 2 tbl spoons is enough, maybe less. You could also just add a little hot sauce instead of the pepper flakes. But it is all a matter of preference I think.”
READY IN:
45mins
SERVES:
12
YIELD:
24
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks together with pressed garlic with a fork.
  2. Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the mashed egg yolks. Stir the basil, mayonnaise, red pepper flakes, salt, and pepper into the mixture until evenly mixed. Fill the egg white halves with the mixture; sprinkle each stuffed egg with a bit of paprika.

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