I (Erin) do not cook. There, I said it. I do not cook, or bake, or anything food related unless I absolutely have to, because, well, I’m just not great at it. My husband LOVES to cook, and he has that gift where he can just whip things up from scratch, so he’s our main meal maker. However, I do have a couple of recipes that have been passed down from my grandmother who DID cook (and then on to my mother who also did NOT cook), that are always my go-to’s when I’m asked to bring things to a gathering. With a certain large sporting event looming, I wanted to share one of my absolute favorite recipes with you. I have no idea where my grandmother got it (perhaps an old Good Housekeeping or Southern Living, because she was a southern gal) but I promise you, once you’ve had these deviled eggs, all other eggs shall be a distant memory. Seriously. Just you wait. I’ve been promising to make these for Amy for a long time, and it’s time to unveil the recipe!
Bacon Deviled Eggs
Makes 6 eggs (12 halves)
–6 Hard-boiled Eggs
-2 Tablespoons Mayo/Salad Dressing
-1 Tablespoon Thousand Island Dressing
-1/2 Teaspoon Ground Dry Mustard
-1/4 Teaspoon Lemon Pepper Seasoning
-3 Slices of Bacon-cooked then crumbled OR Precooked Bacon Pieces
Step 1: Hard boil and peel your eggs. There are tons of ways to do this. Personally, I put the eggs in cold water, cover, and bring them to a rapid boil. Once they hit boiling, I lower the temp, and allow them to simmer for about 15 minutes. After 15 minutes, I rinse them off with cold water and peel off the shell. I am convinced that egg shell peeling is actually punishment in Dante’s unpublished 10th circle of hell. Seriously.
Step 2: Cut the eggs in half, longways. Remove yolks and place in separate bowl. I actually have a deviled egg tray that I just go ahead and lay the halves in, where they wait patiently for their yummy filling.
Step 3: Mash the yolks and add all the ingredients to the bowl with the yolks. Confession. I am VERY liberal with my mayo (or salad dressing, depending on the mood), and the thousand island dressing. I always add the prescribed amounts first, then I usually taste, and add a little bit more-it makes it that much creamier! Feel free to taste and add extra mayo and thousand island dressing as well, until you get your desired taste. Go big or go home my friends.
Step 5: Spoon mixture into the eggs. I tried piping before, using a baggie, but the bacon would get clogged, and it made a huge mess.
The great thing about these eggs is that you can serve them immediately or refrigerate and they can be used the following day (I’ve even done them two days in advance!). A word of warning though. They will be gone in minutes and people will hound you for the recipe or try to guess what’s in them, and you will become the official “deviled egg supplier” for all parties and gatherings. So, you know, just be prepared to peel a lot of eggs in your future.
PS. These are definitely endorsed by Amy, who has described these eggs as “a magical party for your mouth”. So there ya go, make them now.