Deviled Eggs
Ingredients
The eggs
The filling
-
1
cup
crumbled cooked bacon (or vegan bacon bits)
-
1
cup
cheddar cheese, finely diced
-
1
cup
sweet onion, finely diced
-
1
cup
baby dill pickles, finely diced
-
4–6
tablespoons
Best Foods Mayo
-
to taste
salt
Optional additions
-
splash
pickle juice
-
1-2
teaspoons
mustard (dijon or ground)
-
to taste
capers
For garnish
-
to taste
paprika
-
to taste
chives or Italian parsley
Instructions
- Place 12 eggs in a large pot and cover with water by about 1 ½ inches. Bring to a boil, then cover and turn off the heat, letting them sit for 12 minutes.
- Transfer the eggs to a bowl of cold water and peel them under running cold water.
- Cut the eggs in half and scoop the yolks into a bowl.
- Mash the yolks and mix in the bacon, cheese, onion, pickles, and enough mayo to achieve a creamy consistency. Adjust salt and add any optional ingredients.
- Fill the egg whites with the yolk mixture using a spoon or piping bag.
- Chill the filled eggs for at least 2 hours.
- Garnish with paprika and herbs just before serving.
Nutrition Facts (estimated)
Servings
12
Calories
250
Total fat
20g
Total carbohydrates
5g
Total protein
12g
Sodium
300mg
Cholesterol
186mg
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