Deviled Eggs

I don’t think there is anything that my husband looks forward to more during the holiday season than my deviled eggs. Over the years, I’ve made so many variations of them, but this one truly stuck with us.

Make sure that if you use a piping bag or ziplock bag to squeeze out your filling, that you don’t cut the hole too small. This will result in your bacon pieces getting constantly stuck. Trust me, I’ve lived and learned.

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INGREDIENTS : (makes 24 egg halves)

1 dozen eggs
2-4 pieces of cooked Bacon or 2-4 TB (Tablespoons) of Bacon Bits
2 TB of Pickle Relish or 2 Pickles, grated
2 TB Mayonnaise
1/2 tsp (teaspoon) Creole Seasoning
1-2 tsp Yellow Mustard
1/4 tsp Salt
1/4 tsp Pepper
4 TB grated Parmesan Cheese
Smoked ground Paprika and chopped Chives for topping

STEPS :

Prep your eggs by hard boiling them first and allowing them to cool. You do this by placing your eggs inside of a pot and covering with about an inch of water. Place your pot on the stove over high heat and bring to a boil. Boil your eggs for 10 minutes and then drain the hot liquid from your pot, add cold water to stop the cooking process and if you have ice on hand, add about a cup of ice into the pot with the eggs. This will make them significantly easier to peel. After your eggs have cooled off, peel them and set aside on a plate until you are ready to begin putting your deviled eggs together.
Slice your hard-boiled eggs in half and scoop out the yolks into a bowl. Do this carefully so you do not damage the whites.
Slice your bacon into tiny bacon bit sized pieces and use a fork to mash your egg yolks in your bowl. Add your bacon pieces to your mashed yolks.
Add your pickle relish to the bowl or use a grater and grate some regular dill pickles in there.
Begin adding your salt, pepper, creole seasoning, yellow mustard, mayonnaise and parmesan to the mixture and give it a good stir to fully incorporate.
Transfer your yolk mixture to a piping bag or a ziplock bag and cut the tip of it so that you have an opening for the filling to come out of, and begin filling your egg white halves. You can also just use a spoon and spoon the filling in. Over the years, it’s gotten annoying to do that so I began going the piping bag route.
Once all your egg halves are filled, top with smoked paprika OR chili powder, and I personally love adding some chopped chives on top, but that is optional. There you have it, quick and simple side dish. Enjoy!

Start off by hard-boiling your eggs and allowing them to cool off.

Slice your eggs in half. Spoon the yolks carefully into a bowl and set your egg whites aside.

Slice your cooked bacon into small pieces or use bacon bits in its place and use a fork to mash your egg yolks.

Add your sliced bacon into the bowl with your mashed yolks. Add pickle relish or use a grater to grate a couple of small pickles in there.

Proceed by adding your mayonnaise, creole seasoning, yellow mustard, salt and pepper and your grated parmesan into the same bowl.

Give everything a good stir. If the consistency is still a little dry, add a tiny bit more mayo and stir again.

Transfer your egg yolk mixture into a piping bag, a ziplock bag with a cut off tip or you can just use a spoon to spoon the filling into your egg white halves.