Deviled Eggs with Bacon or Sweet Gherkins
These are great for parties! Alright, bear with me, this recipe is going to be a little wonky because I never measure anything out for these. This is a taste-as-you-go recipe. The ones pictured are a tad bit watery, but they got devoured at my friend’s baby shower. I’ve always made them with gherkins (sweet pickles), but the bacon made them incredible. It’s definitely a different flavor so try what you want. I always make a few without a topping for people who like them plain.
- Carton of large eggs. The amount you make is up to you!
- Jar of mayo, you will probably use a lot
- Squirt of mustard
- Splash of apple cider vinegar
- Seasoned Salt
- Onion Powder
- Garlic powder
- Bacon, sweet gherkins, or whatever you want to use to top them.
1. Hard boil your eggs. Use eggs that are closer to their expiration date and they will be easier to peel. This is how I boil them:
1. Put eggs in the bottom of the sauce pan. Do not stack.
2. Cover with about an inch of cold water, sprinkle in a little bit of table salt.
3. Turn burner on high and bring to a boil.
4. Once it starts to boil, turn down to low and simmer for one minute.
5. Remove from heat and cover.
6. Let sit for 15 mins.
7. Rinse eggs in the sink in cold water. I just put the whole pan in there and run cold water over it.
8. Put in the refrigerator until they get cold
9. Peel (worst part of the whole thing)
2. Cut each egg in half (from top to bottom), and remove the yolks. Gently push on the back and they should just pop out.. Put yolks in a mixing bowl
3. Mash yolks with a potato masher or a fork
4. Put in globs of mayo. Do a little at a time until you get the texture you want. At this point some people use a hand mixer to whip the yolk so they’re smooth. I don’t like doing this.
5. Splash in a VERY small amount of apple cider vinegar and mix. If you like them more tart, add a little more. Be careful because too much vinegar will make them watery and gross!
6. Squeeze in a small amount of mayo and mix. Same with the vinegar, add more if you like the tart flavor. I only use a very small amount otherwise it’s overwhelming
6. Sprinkle in all spices and mix until you get the flavor you want. I tend to use quite a bit, especially paprika. Be careful with the salt because the yolk and mayo are already salty. You might not have to use any.
7. Cook bacon and break into small strips, or slice gherkins. Place the toppings.
8. Put in an egg serving plate and sprinkle a little bit of paprika over the top when serving to make them look extra pretty.