One of the most served southern appetizer is deviled eggs. With this recipe I think I perfected it. Deviled eggs can be made so many different ways. That’s what makes these so much fun and delicious.They are one of the easiest appetizers if you are needing to bring something to someone’s house or party. You will always find these on my table when I am hosting a party or get together. Let me know what you think!
Ingredients
a dozen eggs
1 cup mayonnaise
1/2 cup mustard
2 tablespoons hot sauce
5 pieces of thick bacon
1/4 cup pickled relish
2 teaspoons dill
Dash paprika
salt/pepper
Step by Step
1. Get a large pot to boil a dozen eggs.
2. Place your eggs into the pot and fill the pot with water to cover the eggs entirely.
3. Get your water boiling. Turn temperature down to a medium/low heat. You will then need to set a timer for 15 minutes.
4. Once the timer goes off drain the water and place the eggs in the fridge for about 3 hours to get them nice and cold.
5. Once they are chilled cut your bacon into very small pieces and cook in a sauté pan. (Trick: once done put down some paper toilet on a plate and place your bacon bits on that to drain the grease.) Make sure you save 1 tablespoon of bacon grease.
6. Cut all of your eggs in half, long ways, and put cooked yolks into a medium size bowl. (Trick: I only put 10 of the eggs yolks in the bowl And throw the others away.) Take a folk and smash all the yolks until you don’t have big chunks.
7. In that same bowl take that tablespoon of bacon grease, along with a cup of mayo, 1/2 cup of mustard, 1/4 cup of relish, and 2 tablespoons of hot sauce (Trick: I’m a huge fan of Louisiana hot sauce a little thicker consistent). Mix very well and add salt and pepper to your tasting
8. Fill each of your deviled egg with the mixture. (Trick: I put mixture into a ziplock bag and cute one of the corners to make it easy to pipe into the egg halves)
9. Take your bacon pieces and place on top of each egg along with finely chopped dill and a sprinkle of paprika.
10. Place up, Enjoy!
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