Recipe Sunday: Perfect Deviled Eggs

Deviled eggs are a great appetizer for your New Years Eve party. They take some effort, but in the end all that peeling is totally worth it, and your guests will love you forever. The key to this recipe is to keep tasting the mix throughout the process. The amounts below should be considered a starting point, and it is up to you to add a little more of every ingredient, if you think it needs it.


  • 1 dozen eggs
  • 1/2 cup mayo
  • 1/2 cup dill relish
  • 1 tbsp Dijon mustard
  • 1 teaspoon prepared horseradish
  • 1 tsp garlic powder
  • 4 slices bacon
  • Paprika to taste

Fry or bake the bacon until crispy. Crumble the bacon, and reserve about 1/4 of the crumbs for topping. Save about a tablespoon of the bacon grease to add to the mix. Boil the eggs until they are hard. I like to use this Norpro Egg Rite Egg Timer. Just drop the timer in with the eggs, and keep an eye on it. It has never let me down, and it is the best for making soft boiled eggs. When the eggs are hard, add them to a bowl of ice water and wait for them to cool.

Peel the eggs. Slice the eggs in half lengthwise, and scoop the yolks with a spoon and put them in a bowl. Add all the ingredients, mix together, and keep tasting the mix and adjusting any ingredients as necessary. You can scoop the mix onto the whites, or you can use this cake decorator tool to swirl the mix onto the whites. Sprinkle with paprika and top with the rest of the bacon crumbles.

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