Rather than bore you with a bullshit story about my aunt before I actually get to the recipe, here we go.
Step 1 – Boil some eggs. 15 minutes. Give them an ice bath.
Step 2 – While the eggs are boiling, take a pound of thick-cut Bacon and lay it out on a couple of sheet pans and then bake it at 400° for 12-15 minutes per side. I normally like a mix of crispy & chewy Bacon, but with the deviled eggs, you wanna make sure it’s extra crispy, but definitely NOT burnt.
Step 3 – Peel the eggs and dice the Bacon. My usual ratio is one slice of Bacon for every two eggs I’m deviling.
Step 4 – Cut the eggs in half, take the yokes out and put them in the mixing bowl with the diced Bacon.
Step 5 – Add the mayo, mustard & a shot or two of Tobasco. I don’t like spicy food, but a few shots of hot sauce help bring out the smoky flavor of the Bacon.
Step 6 – Mix it up in the KitchenAid, add some mayo if it’s a bit too thick.
Step 7 – Spoon your mix into a plastic bag & cut the corner off to create a makeshift pastry bag.
Step 8 – Liberally squirt that magic Bacon/yoke mix into the egg halves.
Step 9 – Garnish with an additional piece of Bacon on top and voila. You’ve got yourself a hell of an appetizer.
