Bacon Deviled Eggs
July 28, 2012
Do you know what makes Deviled Eggs better? That’s right… BACON!
Deviled eggs make a tasty hors d’oeuvers (horse divers) on game day! It is a nice side dish and great finger food. They can be made the night before and stored in the fridge until you are ready to head to the tailgate.
There are many recipes for deviled eggs and this one is one of my favorites. Our local grocery store sells pealed hard boiled eggs which cuts down the work… which is great because I am lazy!
(For 3 people)
6 Hard boiled Eggs
2 tablespoons Mayonnaise
1 tablespoon Sugar
1 tablespoon Sweet Relish
1 tablespoon Chopped Leeks (onions)
1 tablespoon Real Bacon Bits
1 dash Paprika
1 teaspoon Honey Mustard
1 teaspoon Vinegar
1. Slice hard boiled eggs in half the long way.
Slice the long way
2. Remove the egg yolks to a mixing bowl deviled eggs
remove egg yolks
3. and place egg whites open side up on plate or on serving tray.
they look all sad and empty… don’t worry we will fix that.
4. Chop the onions thin and place a tiny amount in each egg white shell.
less sad and empty
5. Mash the egg yolks with fork.
the yokes not on you
6. Add mayonnaise, mustard, vinegar, sugar, relish, salt and pepper and mix thoroughly.
7. Fill the egg white shells with the mixture. A pair of spoons works good here.
Now our eggs will be happy!
8. Garnish Deviled eggs with bacon bits and paprika.
Ready to eat!
Store covered and place in cooler… or heck… just eat them now.
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