Deviled Eggs Be-Deviled
These eggs come with bacon and a lovely back-burn.
- 3 tablespoons yellow mustard (eyeball it)
- 2 teaspoons (about a small palmful) smoked paprika, plus additional for garnish
- 6 pieces thick-cut bacon
- 12 eggs (save the carton they came in!)
- 2 tablespoons spicey pickle relish (eyeball it)
- 3 tablespoons grated onion (about 1/2 small onion)
- A few dashes Caribbean Hot Sauce (add more if you like it spicy!)
- 2 tablespoons mayonnaise (eyeball it)
- Salt and freshly ground black pepper
- Put the eggs in a saucepan, fill it halfway with cold water and set over high heat.
- When the water boils, turn off the heat, place a lid on the pot and let sit 10 minutes. Place the pot of cooked eggs in the sink and run some cold water over the eggs until both the water and the pan feel cool. When the eggs are cool enough to handle, take them out of the water, roll each egg on a work surface to crack the shell and carefully peel off the eggshells.
- While the eggs are cooking, place a medium-size skillet over medium heat. Cook the bacon in the pan until crispy and golden brown, 3-4 minutes per side. Remove the bacon to a paper towel-lined plate. Once cool, chop into small pieces and reserve.
- Place the eggs on a cutting board and cut a quarter off the egg from the fat rounded end to expose the yolk. Next, cut just a sliver off the pointed end so the egg is able to sit upright without rolling over.
- Once all the eggs have been cut, scoop out the yolks into a medium-size mixing bowl. Place the egg white shells back into the egg container for easy transport and filling, making sure the holes are pointing up so you can fill them with the delicious bacon-y mixture.
- Stale eggs are easier to peel than fresh eggs. I will buy my eggs a week in advance before the event and then boil and peel.
Adapted from Rachel Ray Show
Caribbean Hot Sauce http://caribbeanhotsauce.com/