Learn how to make the most delicious deviled egg, perfect for any occasion. This recipe is simple and will satisfy everyone at your table!
Deviled eggs are something that my family has always prepared at Easter time and throughout the summertime for special days like Mother’s Day, Memorial day, Father’s Day, and July 4th. My grandmother would whip these up in about 2 hours or more. I also watched my mom prepare these little delicious egg halves.
Deviled eggs are a great addition to a picnic or a day at the beach. I always observed how my grandmother and mom both did it but never participated in the process. I never measured anything that she cooked and she just automatically knew how much of each ingredient to include. My mom, on the other hand, took another approach and had to measure each thing and go by a specific written down recipe. Both ways are fine, and what I’ve come to realize is the more you cook something, the more sure you are of how everything goes. All it takes is a little practice.
It felt like there were never enough deviled eggs to go around because everyone would eat them up fast. It had to be the enticing creamy texture, the sweet crunch of the pickle relish, and the spicy red paprika topping that made you want to grab it. Usually there were not many leftover deviled eggs at our big family holiday dinners/barbecues. That’s not to say that everyone likes the taste of these eggs. Some people don’t like the taste of traditional style deviled eggs. For that reason I came up with a slightly different recipe that is worth sharing for those with less conventional taste buds.
The first and most important part is boiling the eggs. For this recipe it calls for 6 eggs. You can add more or less eggs and double or lessen ingredients accordingly.
Ingredients needed:
6 eggs
2 tbsp. mayonnaise
2 slices bacon
1-2 tbsp. shredded cheddar cheese
1 teaspoons of yellow mustard (or honey, or spicy brown)
1-2 tbsp. sweet pickle relish
1-2 teaspoons of dried onion flakes (optional)
1 teaspoon paprika spice
Salt and pepper to taste- Place 6 raw eggs in pot. Fill with cold water until it reaches over the eggs, but not all the way to the top.
- Place cover over pot and place stove burner on high.
- Boil for 10-15 minutes.
- Drain pot and place eggs in bowl while running cold water over them.
5.While eggs are cooling, prepare the two bacon strips-fry on the stove, blot excess grease, and crumble into smaller bits. - Let eggs sit about 10 minutes. Rinse each egg under cold water for an additional 2 minutes each.
- Crack shells carefully by gently rolling on countertop, Peel egg shells carefully.
- Place eggs on a plate. Cut eggs in half lengthwise. Pop out or scoop out cooked egg yolks into a bowl for mixing.
- Using a fork mix mayo, mustard, bacon bits, cheddar cheese, salt and pepper, pickles, and onion flakes (optional) and mash with fork.
- Scoop the mixture and place even amounts into empty egg shells. Sprinkle the tops of egg mixtures with paprika.
- Refrigerate (in a container that will not squish the eggs) for 1 to 2 hours before taking to a family/holiday gathering.
They are sure be a success because of the not so traditional flavors of bacon, cheese, and optional onion that are added.
