Savory Bacon Deviled Eggs
A unique take on deviled eggs, this recipe calls for chopped bacon and pickles and is always a crowd-pleaser.
Ingredients
- 1 Dozen hardboiled eggs
- 1 cup chopped bacon
- 1 cup pickled vegetable
- 1/3 cup mayonaisse
- 1 tsp garlic powder
- 2 tsp sea salt
- 1 tablespoon pickling liquid brine
- Chives or paprika for garnish
Instructions
- Hardboil one dozen eggs. (I place a dozen eggs in a pot of water and bring the water to a boil over high heat. Once at a rolling boil, I turn off the burner and set a ten-minute timer. After the ten minutes is up, I place the eggs in an ice bath to stop the cooking process.)
- Line a tray with paper towels to absorb extra liquid. Peel and halve the hard-boiled eggs. Take the yoke out of the egg and place it in a bowl.
- Finely chop one cup of bacon and one cup of pickled vegetables. I used my own homemade pickles which had onions in it as well. Add to the bowl with the egg yokes.
- Add to the bowl 1/3 cup mayo, 1 tsp garlic powder, and 2 tsp salt. Mix thoroughly and add 1 tablespoon of pickling brine. Let the mixture sit in the fridge, covered, for at least half an hour to let the flavors meld. Taste and adjust seasonings as needed.
- Fill a ziplock bag or piping bag with the yoke mixture and zip shut. Cut the corner off the end of the bag and pipe into each hardboiled egg white half. Alternatively, you can just use a spoon. I use the ziplock bag to make a cleaner-looking deviled egg.
- Top eggs with chopped fresh chives or paprika. Serve immediately or place covered with plastic wrap in the fridge until ready to serve.