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Chicago Deviled Eggs

Here's how you make Chicago Deviled Eggs
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  • Servings: 24
  • Prep: 10m
  • Cook: 10m
    • The following recipe serves 24 people.

Ingredients

The ingredients are:
  • 12 eggs (hardboiled)
  • 1 tablespoon unsalted butter
  • 2 tablespoons minced shallot
  • 1 1/2 tablespoons sage leaves (minced, fresh)
  • 2 ounces cooked bacon (bacon crumbles, 2 tablespoons)
  • 1/3 cup mayonnaise
  • 1 tablespoon dijon mustard
  • 1/2 teaspoon salt (flaked, or kosher salt, to taste)
  • 1/8 teaspoon ground black pepper, to taste
  • 1/8 teaspoon paprika
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Melt butter in skillet and saute shallot and sage leaves until softened and fragrant.

  • Step 2: Remove to bowl and let cool.

  • Step 3: Split eggs, putting empty whites on a platter and yolks in a bowl.

  • Step 4: Mash yolks, add mayonnaise and mustard.

  • Step 5: Stir in shallots, sage, salt and pepper.

  • Step 6: Put yolk mixture into a zip bag with the corner cut off.

  • Step 7: Press filling into whites or use a spoon.

  • Step 8: Sprinkle with bacon crumbles and a dusting of paprika.

We hope you enjoy this recipe!

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