Big Game Deviled Eggs
Serves: 6
Aurelia Collier
1 January 1970
Based on User reviews:
41
Spice
41
Sweetness
45
Sourness
40
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
1 cup
Distilled White Vinegar10 large
Egg1 cup
Mayonnaise1 tsp
Onion Powder1.5 tbsps
Real Bacon Bits1 pinch
Paprika (or more to taste)Directions:
1
Bring water to a boil over high heat and stir in the vinegar
2
Carefully lower the eggs into the boiling water
3
Return eggs to a boil over medium heat and boil for 15 minutes
4
Transfer the eggs to a colander set in the sink, and run cold water over the eggs for about 5 minutes to chill
5
Peel the eggs under a light stream of cold water and set aside in cold water to finish chilling, about 10 minutes
6
Slice the eggs lengthwise; scoop the egg yolks into a bowl
7
Mash the egg yolks with a fork, then stir in the mayonnaise, 1 tablespoon at a time, until smooth; stir in the Dijon mustard
8
Mix in sweet pickle relish juice, onion powder, and bacon bits; stir with the fork until the yolk mixture is thoroughly combined
9
Fill each egg white half with the yolk mixture using a spoon
10
Dust the deviled eggs with paprika and transfer to a platter
11
Cover the platter with plastic wrap and refrigerate until cold and the flavors have blended, at least 1 hour