DEVILED BACONY EGGS

Serves 4 Deviled eggs are hard-boiled eggs that have the yellow yolk in the middle taken out, mixed up with yummy stuff, and then stuffed back into the white. Often you’ll find deviled eggs at parties sitting out on a buffet. They’re so yummy; our boys eat them like candy. Ours may look a little different, but they are delicious! Usually, they’re made with mayonnaise, so rather than use the kind from the store, we used our Bacon Mayonnaise to give them extra flavor. If you want them to taste like eggs and not bacon, use our Mayonnaise –but we recommend giving the Bacon Mayonnaise a shot. We like to top our deviled eggs with a tomato slice, wrap them in lettuce, and pop them in our mouths. We call it a BLT Popper. How would you eat them? INGREDIENTS • 6 eggs • ¼ C Bacon Mayonnaise • ½ Tbsp salt • ½ tsp vinegar • ¼ tsp paprika • ¼ tsp dry mustard • dash of salt and pepper • optional: 6 sliced grape tomatoes, chives or crumbled bacon INSTRUCTIONS AND HOW KIDS CAN HELP 1. To make hard-boiled eggs, first put large eggs of similar size in a sauce pan and cover with water plus an extra half inch, a pinch of salt, and a splash of vinegar. 2. Bring to boil uncovered over high heat. 3. Boil for one minute, then remove from heat and cover in hot water for 20 minutes. 4. Place cooked eggs into an ice bath to stop cooking. 5. When cooled, peel eggs out of their shell. 6. Slice eggs in half vertically and remove yolks with a spoon. 7. In small bowl, mash yolks into a paste with a fork or masher. 8. Add remaining ingredients to yolk and mix until combined. 9. Fill egg whites with yolk mixture and top with sliced tomatoes.

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Deviled bacony eggs are classic party deviled eggs with one bold swap: the yolks get mashed with Bacon Mayonnaise instead of store-bought mayo, so every bite carries smoke and salt straight into the filling. Six eggs become twelve halves topped with a slice of grape tomato — or wrapped in lettuce for what this family calls a BLT Popper.

Pro Tips

• Boil them this way every time: cover the eggs with water plus half an inch, a pinch of salt, and a splash of vinegar; boil one minute, pull off the heat, and let them sit covered in the hot water for 20 minutes.
• The ice bath isn't negotiable — it stops the cooking that turns yolks gray and makes the shells slip off in one piece.
• Mash the yolks to a smooth paste with a fork before you add anything, so the filling pipes cleanly instead of flecking with yolk lumps.
• Vinegar and dry mustard in the yolk mixture do real work — they cut the richness of the bacon fat and sharpen the flavor.
• For the BLT Popper treatment, top each half with a grape tomato slice, wrap the whole thing in a lettuce leaf, and eat it in one or two bites.

Frequently Asked Questions

Why add vinegar to the boiling water?

If a shell cracks mid-boil, the vinegar helps the white coagulate over the crack instead of feathering out into the water — an old trick that earns its place here.

What if I don't have Bacon Mayonnaise?

Regular homemade mayonnaise works in the same quarter cup — the recipe's own suggestion — and then crumbled bacon on top puts the bacon back in bacony.

Can I make deviled eggs ahead of a party?

Yes — cook and fill the eggs a day ahead, keep them chilled, and add the tomato slices and chives just before serving so the tops stay neat.

Why do my egg yolks have a green ring?

Overcooked eggs. The 1-minute boil followed by 20 minutes off-heat in a covered pot, then an immediate ice bath, gives you bright yellow yolks every time.

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