These tasty deviled eggs are the product of years of tweaking and testing until I got the perfect deviled egg–not too watery, not thick. The perfect amount of spice and pickles. But the crowning jewel on these babies– bacon! Not packaged bacon bits, fresh bacon sliced and fried up to a perfect crispness.
My family has a weekly Sunday dinner at my parents home. We get together to play games, eat, chat, eat, shoot each other with Nerf guns and eat some more. These deviled eggs are a favorite and I have to make a few dozen just to keep the masses happy. I don't complain because the one who makes the deviled eggs also gets to sneak homemade bacon bits.
Loaded Deviled EggsYield: 2 dozen
14 eggs, boiled, cooled and peeled
1/2 cup mayonnaise
1 Tbsp spicy brown mustard
2 Tbsp dill relish
1/2 tsp cayenne pepper, more or less to taste
1 lb sliced bacon, cut in 1/2 inch chunks
1/2 tsp paprika, for garnish
Heat a frying pan over medium-high. Once hot, add the bacon to the pan and cook for 3-5 minutes or until crispy, stirring frequently. Remove to a plate lined with a paper towel.
Cut each egg in half, lengthwise, and scoop the yolk out and place in a mixing bowl. Place egg whites on a serving dish. Chances are you will have 2-3 eggs that don't look good after this step. That is why you want to make 14 eggs instead of 12. Smash the yolks with a fork until they are broken up and no large lumps remain. Add in the mayonnaise and stir with the fork and smash the yolk at the same time. Stir in mustard, relish and cayenne pepper. Fold in the bacon.
Divide the yolk mixture between the egg whites, trying to keep the yolk contained in and around the little bowl in the egg whites. Sprinkle the tops with paprika and serve!