There are thousands of deviled egg recipes and variations…I liked this one from Carla Hall, because it’s super tasty, but also for the marvelous tip of how to always achieve perfectly peeled eggs! – enjoy!
Deviled Eggs (with Bacon)
14 to 16 eggs – I found that this amount of halved eggs fits perfectly in a 9 x 13 to serve or transport
kosher salt to taste
1 T. apple cider vinegar
1/3 c. mayonnaise
2 t. Dijon
1/4 t. EACH cayenne AND freshly ground pepper
3 to 6 slices of crispy cooked bacon or 2 T. chopped chives or other garnish
Put all of the eggs into a large pot of cold water, bring them to a rolling boil, then turn off the heat, put the lid on and set the timer for 10 minutes – this has always made perfectly boiled eggs for me. When the timer goes, rinse the hot eggs thoroughly under cold running water, then take each egg, roll it on your counter to break the shell all over, and then put them back into a bowl (or just the same pot) of cold water to sit for about 15 minutes. The water will seep under the broken shell, separate the egg from the membrane, and your eggs will be picture perfect after peeling – out of 16 eggs, only 1 didn’t work for me.
Cut the peeled eggs in half lengthwise, and carefully scoop out the yolks into a medium bowl. Sprinkle the vinegar over the yolks and mash it in, then add the remaining ingredients and mix well. Divide the filling evenly among the eggs halves – I found a teaspoon and a finger worked perfectly – then liberally garnish with bacon and serve.
- Category: Appetizers, Make-ahead