Deviled Eggs Recipe

By: Nancy Shechtman

It seems that summer has decided to stay around just a little longer. This means we need a few more fresh summer recipes to get us through! This timeless favorite gets a facelift with everyone's favorite pork product, BACON! It's sure to be a crowd pleaser. And, these will stay refrigerated for 3 or 4 days. I recommend storing the yolks and fillings separately.


  • 1 dozen hard boiled eggs
  • 3 tbsp. crumbled crisp bacon, about 1 slice
  • 6 tbsp. diced celery
  • 6 tbsp. chopped shallots
  • 3 tbsp. Dijon mustard
  • 2 tbsp. red wine vinegar
  • 1 tbsp. chopped fresh parsley

Slice eggs in half lengthwise; spoon out yolks. Mash yolks with a fork. Add remaining ingredients.  Spoon yolk mixture back into egg whites.

Refrigerate until you are ready to serve. 

Makes 24. 

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Nancy loves the kitchen and always has.  It is the center of her home and her life.  It is filled with the warmth of the oven and laughter.  It was the first place she went on coming home from school and where she spent so very many happy times with my children.  Nancy's creative spirit flows from the kitchen into the rest of her life.  Now, living in Rancho Mirage, California, she frequently has dinner parties and continues to experiment with different foods and flavors enjoying the influx of new fresh ingredients that are filling our groceries. Visit Nancy's website here