For this week’s Team Time Tuesday potluck, the theme was Burger Cookout. At first, it seemed like the usual cookout side options were claimed (i.e. chips, toppings, salads) and I was left unsure of what to bring. But then I thought about things I love to see at picnics and I thought ‘Deviled Eggs’.

Typically a favorite, this appetizer is usually made with mayo, relish, dijon mustard, and a pinch of paprika at the end. I decided to use the base recipe, but add some ingredients of my own. I only made 12 eggs, but in hindsight, another half dozen eggs might have been a better amount for this crowd.

Elle’s Bacon Deviled Eggs
24 Portions

Ingredients:
12 Eggs, Hard Boiled
½ Tablespoon Dijon Mustard
¾ Cup Mayonnaise
3 Strips of Bacon, Crisped
1 Teaspoon Garlic Powder
½ Teaspoon Old Bay
¼ Teaspoon Paprika
¼ Teaspoon Salt
¼ Teaspoon Pepper
Green Onion (Chives

Spicy Mayo Drizzle (optional):
⅛ Cup Water (1oz)
½ Teaspoon Tomato Paste
½ Tablespoon Melted Butter
¼ Teaspoon Garlic Powder
¼ Teaspoon Paprika
½ Teaspoon White Sugar
⅔ Cup Mayonnaise

Prep:
– Set 6 Cups of water to boil in a large pot. Add 1 Tbsp of Sea Salt.
– Thinly slice green onion for garnish.
– Fry or Bake 3 strips of bacon until crispy. (2 for garnish, 1 for filling)
– Prepare a bowl of ice and water to place the hot eggs in after boiling.
– Prepare a bowl to place egg shells in for disposal.

Instructions:

1. When the water has come to a rapid boil, gently place the eggs in the boiling water. Use a spoon to ensure that the eggs are not cracking as they hit the bottom of the pot. Only place enough eggs in the boiling water that they create one layer in the the pot.
2. Boil the eggs on medium heat for 13 minutes. After 13 minutes, turn the burner off, but let the eggs sit in the hot water for 3 more minutes.
3. Drain the hot water from the eggs and transfer the eggs to the ice bath. This step will ensure that the eggs will be easier to peel. Allow the eggs to cool in the ice bath for about 10 minutes.
4. Peel the eggs carefully and rinse any shell pieces from the eggs.
5. Cut the eggs lengthwise and separate the cooked yolks into a food processor. Place the eggs in their serving dish with the yolk hole facing up.
6. Add the dijon, mayo, garlic powder, old bay, salt, pepper, and one strip of bacon to the food processor. Blend the filling together for at least one minute.
7. Empty the filling from the food processor into a piping bag. (I used a ziplock bag and just cut off a corner when I was ready to fill the eggs.) Use the piping bag to fill the eggs with the yolk mixture, about ¾ the size of the original yolk size.
8. Carefully drizzle the spicy mayo mixture over each egg. (Use paprika if you’re not using the sauce.)
9. Crumble or chop the remaining two strips of bacon and garnish each egg yolk.
10. Finally, sprinkle the sliced green onions over each egg.