Brian’s deviled eggs!

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.

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Brian Simpson

Unapologetic fan of the Red Sox, Patriots, Bruins & Celtics. Lover of powerful, dark beers. Married with NO kids. Ever. Lover of doggos. Not so much cats.

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