Wednesday, September 17, 2014

Bacon Deviled Eggs

As the temperatures around a lot of the country are cooling down, the football season is warming up. Week 2 had its share of interesting moments. Injuries were a factor for some teams. They certainly were a factor for my fantasy teams (don’t even get me started on that). We’re beginning to get an idea what direction some teams are going in, which might or might not be a good thing. But I’m not ready to throw in the towel just yet. There’s lots of football left and lots of excitement to come. Hey, we even had a Johnny Football sighting! We’re rollin’!

We all know that bacon can elevate anything you make to another level. Bacon and eggs is a classic combo, so why not devil it? Well I did just that and the gang wolfed them down. I guess they liked them! People don't want to admit that they dig deviled eggs, but when they're served at gatherings, they always seem to disappear. Just watch when you roll out these guys.

My preparation took a bit longer because I created a bacon mayonnaise the day before to give the bacon a chance to really infuse the mayo. You can hard-boil your eggs the day before as well, then all you’ll have to do is mix and assemble the eggs right before your crew comes over.

Bacon Deviled Eggs                                                                                                                       (makes 24)

1 dozen eggs (hard-boiled)
4T bacon mayo (recipe below)
2 tsp brown mustard
1 1/2 T cider vinegar
salt & pepper to taste


1.  Cook eggs until hard-boiled. Let cool (can be made the day before and refrigerated). Slice in half and pop the yolks into a bowl.

2.  Add the bacon mayo. Mustard, cider vinegar and salt & pepper.

3.  Mix well. Adjust ingredients to suit your taste.

4.  Spoon or pipe egg mixture back into the egg whites and sprinkle with reserved bacon bits.

Bacon Mayo:  cook 5 strips of bacon until slightly crispy. Let cool and place in a food processor. Process until minced well. Remove 1 tablespoon of the minced bacon and save for the garnish. Add ¼ cup of mayo and process until well mixed. Place in a small container and refrigerate overnight.

There you go! Hope you try it and let me know the reviews!

Join me next Wednesday for more game day recipes and ideas!

1 comment:

  1. I'm not normally a deviled egg eater but you definitely had me at bacon. :)