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It's like Deviled Eggs 2.1. Literally the best deviled eggs you'll ever make (or eat!)
While you're hard-boiling (don't melt them, but make sure they're firm!) gather up the following: 1. bunch of scallions 2. pound of bacon (or more!) 3...
The longer you can cool these, the better. Overnight in the fridge is not out of the question, but then let them get to room temp before attempting t...
Ahhh, the secret ingrediant. Really, is there anything that's not improved by bacon?
You'll need one bunch for every twelve to 15 eggs.
You need to really work to get the grease off of this. No one wants greasy deviled eggs!
Yep, this is what it looks like when you do it right. A sharp knife really helps. Be nice to the whites, that's the vehicle your deviled eggs count o...
They should be cut kind of chunky...not too big, but large enough to give the final product some texture. I like to listen to Booker T and the MG's w...
Your job is to turn them into sand. We just a potato masher. You can use a fork, a large rock, or just back over them with your car.
Remove every ounce of fat from the bacon. It's a time-consuming process, but so worth it. Many hands make light work!
These will eventually top the Eggsquisite finished product!
Here we have the mashed yolk, mixed with some mayo, yellow mustard, the onions, the bacon and a little bit of olive juice (from the jar). Your own qu...
Put the filling into the whites. There's no right or wrong way to do it. You want more eggs? Be sparse with the filling. Want to be popular? Make...
Seriously, you'll feed these to friends and watch their faces change. They will then beg you for the secret. Tell them you can't help them...it was ...
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Posted:Apr 28, 2012
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