Bacon Deviled Eggs
Rated 4.4 stars by 17 users
Bacon and Duke's make everything better - including your go-to Deviled Egg recipe. Put these decadent deviled eggs on your table this holiday season and wrap your guests in some good ol' southern hospitality.
JC Phelps
Ingredients
- 12 eggs, boiled
-
¼ c. Duke’s Mayonnaise
- 3 tbsp. sweet pickle relish
-
2 tbsp. Dijon mustard
- ½ tsp. sugar
- Kosher salt, to taste
- Black pepper, to taste
- Chopped bacon, for topping
- Smoked paprika, for topping
- Chives, for topping
Directions
To boil your eggs, add eggs to a pot and cover with cold water. Make sure that a couple of inches of water covers the eggs. Bring the water to a rolling boil, remove the pot from heat, cover it, and allow eggs to stand in water for roughly 12-13 minutes. Remove from pot and immediately place in an ice bath to stop cooking. Allow them to stay in the ice bath until the eggs are cool to the touch. Peel the entire outer shell and you are ready to go!
Slice the eggs in half and remove the yolks. Place egg yolks in a bowl and mash them with a fork or your hands. Add Duke's mayonnaise, dijon mustard, relish, kosher salt, black pepper, and sugar to the bowl. Mix until well combined
Once the filling is uniformly mixed, spoon the mixture into the halved egg whites. For more beautiful/neat eggs, use a bag and an icing tip to dispense the mixture.
Garnish with smoked paprika, chopped bacon, and chives. Refrigerate until ready to serve.
