Stuffed eggs with mustard and caramelized bacon – A detailed recipe for cooking. Share with friends: 
Time: 40 minutes Difficulty: easy Servings: 6 – 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 8 large eggs directly from the refrigerator
- 60 gr thinly sliced bacon (approximately 3 strips)
- 1.5 tbsp. l brown sugar
- Cayenne pepper
- A pinch of ground cinnamon
- 0.25 – 0.5 tbsp. mayonnaise
- 2 tsp mustard seeds
- 1 tbsp. l finely chopped dill and optionally for decoration
- 1 tbsp. l cider vinegar
- 1 tsp Worcester sauce
- 2 chopped onions
- 0.5 tsp salt
- Paprika for decoration
Recipes with similar ingredients: eggs, bacon, brown sugar, apple cider vinegar, Worcestershire sauce, whole grain mustard, mayonnaise, ground cayenne pepper, cinnamon, paprika, dill
Recipe preparation:
- Preheat the oven to 180 ° C. In a small bowl, mix brown sugar, a pinch of cayenne pepper and cinnamon. Put the bacon on a wire rack mounted on a baking sheet with a side. Sprinkle each slice bacon with sugar and spices and bake for about 10 minutes. Turn the bacon over, sprinkle with the remaining sugar and continue cook until it becomes crispy for another 10 minutes. Pull out bacon from the oven and let cool. When the bacon has cooled, chop put it aside, leaving the fourth part to sprinkle eggs.
- Put cold eggs on the bottom of the pan and pour cold water. Bring the water to a boil and remove the pan from the heat. Cover lid and let stand for 12 minutes. Drain and rinse the eggs. cold water. Allow the eggs to cool slightly, then peel them, while they are still warm (warm eggs are much easier to peel). Peeled eggs can be stored in a sealed container in the refrigerator.
- Mix mayonnaise, mustard, dill, apple cider vinegar, Worcester sauce, 0.25 tsp cayenne pepper, onion and chopped bacon in medium bowl. Salt. Cut the eggs in half lengthwise. Neatly pull out the yolk. Add the yolks to the mustard mixture. Mash using a fork until the mixture becomes homogeneous. Put the filling in a bag with a clasp. Cut one corner and squeeze the filling onto the egg whites. Sprinkle with paprika, leftovers bacon and dill before serving. good on the grill, because air can circulate, and bacon it turns out delicious and crispy. Plastic bags conveniently use instead of a pastry bag.
