Deviled Eggs Supreme

Deviled Eggs Supreme

I have come to realize that I am in a constant state of hurry up.  So when I go to the grocery store, even if I have a list, I forget what I needed and double up on things I already have.  So I open the refrigerator and there’s three dozen eggs.  Time to make deviled eggs!  A few years ago my sister in law and I made these kicked up deviled eggs by adding bacon and fried onions as a garnish. Bacon and eggs, yeah it makes sense, they are made for each other.  If you are making them ahead, just hold off on the garnish until you are ready to serve them.  I insist you try these, they make people happy!

Deviled Eggs Supreme


8 eggs

4 slices bacon

1/2 cup onion, diced

2 tablespoons mayonnaise

1 teaspoon spicy brown mustard

2 teaspoons juice from sweet pickles

2 teaspoons milk

1/2 teaspoons Cavender’s Greek seasoning

*(If you don’t have Cavender’s, use 1/4 tsp salt, 1/8 tsp granulated garlic, 1/8 tsp pepper)

Cooking Directions:

In a large pot or Dutch oven, add eggs and cover with cold water.  Cook over high heat until water comes to a boil.  Cover and remove from heat for fifteen minutes.

While eggs are cooking, fry bacon until crisp. Remove to paper towel lined plate.  Drain grease reserving about a tablespoon in the skillet.  Add onions and saute until caramelized.  Crumble bacon and onion together and reserve for garnishing eggs.

Drain eggs and allow cold water to run over cooked eggs until cooled.  Peel eggs, gently rinse and pat dry.

Slice eggs in half (the long way) removing yolks into a small bowl and setting whites aside.  With a fork mash yolks until completely broken up.  Stir in mayo, mustard, pickle juice, milk and Cavender’s. Combine until smooth.  Spoon or pipe filling into egg whites.  Garnish with onion and bacon just before serving.



Print Friendly