Simply the Best Deviled Eggs
This is my favorite deviled eggs recipe. Its simplicity makes it so good.
- Serves: 24 persons
- 15jumbo eggs
- ¾cup cooked and chopped bacon, divided
- ⅓cup minced onion
- 3tablespoons dill pickle relish
- 3tablespoons mayonnaise
- 2teaspoons prepared yellow mustard
- 2teaspoons bacon drippings
- 1pinch salt and ground black pepper
- 1teaspoon paprika
Step 1Place eggs in a saucepan and cover with water. Bring to a boil; remove from heat and let eggs stand in hot water for 15 minutes. Remove eggs from hot water. Cool under cold running water; peel eggs. Slice each egg in half lengthwise. Place yolks in a small bowl.
Step 2Mix 1/2 cup bacon, onion, dill pickle relish, mayonnaise, mustard, and bacon grease with the egg yolks using a fork; keep the yolks chunky. Stir in salt and black pepper.
Step 3Scoop yolk mixture into 24 of the egg white halves. Sprinkle paprika and remaining 1/4 cup bacon on top.