I remember trying my first deviled egg when I was a kid and thinking how gross it was to have egg yolks mixed with mayonnaise on top of a hard boiled egg white. But after taking my first bite, I instantly became hooked. The tangy and spicy filling is just irresistible and is the perfect treat for your spring picnics!
What you’ll need:
- 6 large eggs
- 2-3 strips of bacon
- 3 tbsp mayonnaise
- 1 tbsp spicy brown mustard
- 2 tsp Chipotle Tabasco sauce
- 1 tsp all-purpose seasoning (we love and use Tony Chachere’s)
- 1 tsp chives, chopped fine
- 1 tsp smoked paprika, for dusting
Step 1: Place your eggs in a small sauce pan and fill with cold water until the water just covers the eggs. Boil for 10-12 minutes.
Step 2: While the eggs are cooking, prepare your bacon. Make sure to cook the bacon strips until they are nice and crispy. Place on a paper towel to drain the excess grease and crumble into small bits.
Step 3: Peel your eggs. Right after the eggs are done cooking, immediately immerse them in cold water. The colder the better. Some people suggest making an ice bath but that’s totally up to you. Just make sure that the eggs are cold to the touch before you begin peeling. The purpose of the cold water is to shock the eggs so they become easier to peel. When you’re ready to peel, follow these steps and you won’t have any issues:
- Crack the entire egg on a hard surface and make sure that all surfaces of the shell have been cracked.
- Immediately place back into the cold water and do the same with the rest of the eggs.
- Come back to the first egg and begin to gently peel. It’s easiest if you get under the membrane and work from there. The entire shell should pull right off.
Note: I read everywhere regarding different theories and methods (baking soda, salt, etc.) for making eggs easier to peel but in the end I went with the cold water treatment and didn’t have any issues whatsoever.
Step 4: Slice your eggs in half and scoop out the yolks into a small mixing bowl.
Step 5: Combine your mayonnaise, mustard, chipotle tabasco sauce, all-purpose seasoning, bacon and chives with the yolks and mix until everything is well distributed.
Step 6: Scoop your filling into a piping bag or zip-loc bag and snip off the end.
Step 7: Pipe the filling onto each egg white and garnish with chives and a light dusting of smoked paprika.
As I should note, I have made these a total of zero times before this attempt. However, they turned out amazing if I do say so myself. These little guys are incredibly simple to make and chances are that you already have all of the ingredients in your fridge and pantry. And if you don’t like bacon, feel free to exclude it or sub it for lobster, smoked salmon or whatever your heart desires!
And with that, Happy Easter and thanks for reading!