Smoky Southern Firecracker Deviled Eggs

Allergens

Egg, Bacon

Ingredients

• 1. 8 large eggs 2. 1/4 cup mayonnaise 3. 2 tablespoons spicy brown mustard 4. 2 tablespoons pickle relish 5. 1 teaspoon smoked paprika 6. 1/2 teaspoon cayenne pepper (optional) 7. 1/2 teaspoon garlic powder 8. Salt and black pepper, to taste 9. 1/4 cup crumbled bacon bits 10. 2 tablespoons chopped chives 11. 1 tablespoon hot sauce (such as Frank's RedHot)

Instructions

1. In a saucepan, place eggs in a single layer and cover with cold water. Bring to a boil over high heat. Once boiling, cover and remove from heat. Allow the eggs to sit in the hot water for 9 minutes. Drain and run under cold water until cool enough to handle.
2. Peel the eggs and slice them in half lengthwise. Remove yolks to a mixing bowl and set egg whites aside on a serving plate.
3. Mash yolks with mayonnaise, mustard, pickle relish, smoked paprika, cayenne pepper (if using), garlic powder, salt, and black pepper. Stir in bacon bits, chives, and hot sauce until well combined.
4. Fill each egg white with the deviled egg mixture using a piping bag or spoon. Serve immediately or refrigerate until ready to serve.

Chef’s Insight

The key to perfect deviled eggs is in the yolk mixture - balance the flavors and add enough mayonnaise for a creamy consistency.

Notes

Best served chilled.