Traditional Deviled Eggs
7 large eggs, hard boiled and peeled
1/4 cup Hellman’s Mayonnaise
1 tsp yellow mustard
2 Tb sweet pickle, chopped fine
Salt and pepper, to taste
Sliced olives for garnish
Halve the eggs lengthwise and scoop out the yolk. Place the yolks in a bowl and mash with a fork. Stir in mayonnaise, mustard, pickle. Add salt and pepper, to taste. Mix well.
Spoon the yolk mixture into a small zip lock back and cut off a small corner from the bag. Pipe the yolk mixture into each egg cavity. Garnish each egg with an olive slice.
Deviled Eggs with Candied Bacon and Dill
1- 1/2 Tb light brown sugar
Pinch ground cinnamon
1/8 pound thick-cut bacon (4 strips)
8 large eggs
1/4 to 1/2 cup Hellman’s Mayonnaise
2 tsp. Dijon mustard
1 Tb finely chopped fresh dill, plus some for garnish
1 Tb cider vinegar
1 tsp. Worcestershire sauce
2 scallions, minced
1/2 tsp. kosher salt
Preheat the oven to 350 degrees.
In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake about 10 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, chop it up very small and set a quarter aside for garnish.
Put the cold eggs in the bottom of a medium saucepan and cover with cold water. Bring water to a boil for 3 minutes then remove the pan from the heat. Cover the pan with a lid and let stand for 15 minutes. Drain the eggs and rinse with cold water. Let the eggs cool for a bit then peel. After they are peeled, you can store them in the fridge.
Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 tsp. cayenne, the scallions and the minced bacon in a medium bowl. Season with salt.
Slice the eggs in half lengthwise. Gently remove the yolks from the eggs and add to the mayonnaise mixture. Mash together using a fork or a hand held mixer.
Put the mixture into a zip lock bag. Cut one end off and pipe the filling into the egg white cavity. Sprinkle with left over chopped bacon.
Recipe courtesy of: Kelsey Nixon