Heavenly Deviled Eggs
Forget those deviled eggs from past potlucks…these little bacon numbers are truly Heaven sent!
Prep Time10 minutes mins
Cook Time22 minutes mins
Total Time42 minutes mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: deviled, deviled eggs, eggs, hard-boiled eggs, potluck
Servings: 12 deviled egg halves
Calories: 64kcal
Author: Fucci
SO WHAT YOU'RE GONNA NEED IS:
Make the Hard Boiled Eggs
Place a single level of Eggs in a Large Pot (Note: don’t overcrowd the pot).
Fill pot with cold water until water level is about 1 inch (2.5 cm) above the Eggs.
Place pot on stove over High heat and bring water to a boil.
When it reaches a boil, cover Pot. Remove from heat and let sit for exactly 12 minutes (for large eggs)
Immediately shock in Ice Bath (large bowl filled with ice cubes and water) to stop the cooking. After a few minutes, they’re ready to peel.
Make the Filling
Cut peeled Eggs in half lengthwise. Remove yolks and place yolks in a small bowl. (Note: sometime squeezing the side of the egg halves with light pressure will help to dislodge the yolk easily from the white.) Rinse eggs whites in water to remove any leftover yolk. Set whites aside.
Mash egg yolks with a fork.
To mashed yolks, add Mayonnaise, Mustard, Salt and Pepper. Mix until creamy.
Fold in Pickle Relish.
Put ‘em Both Together
Place filling in Pastry Bag with Star tip. (Note: if you don’t have a pastry bag, place filling in a resealable plastic bag and snip off the tip.
Pat dry Egg whites with a paper towel to remove any remaining water.
Pipe filling into egg whites.
Cut chives into about 1mm segments and garnish the top of the Eggs.
Cut a slice of cooked bacon into triangles (you can get about 12 triangles out of one regular slice) and place a triangle of bacon in the center of filling of each egg like a little flag.
Calories: 64kcal | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 84mg | Sodium: 80mg | Potassium: 33mg | Vitamin A: 155IU | Vitamin C: 0.3mg | Calcium: 12mg | Iron: 0.4mg