Bacon & Olive Deviled Eggs
I had an olive topped deviled egg at a party last summer for the first time and thought it was just about the best thing I had tasted since, well, a deviled egg! The salty olive really popped against the sweet southern style deviled egg filling. I went home and immediately started working on my own recipe. I figured, while we were adding salty toppings to our deviled eggs, what would a little bacon hurt? Well, it was AMAZING and this is the only way I make deviled eggs now!
I am including instructions for the PERFECT EASY PEEL hard boiled eggs as well. After much, much, (MUCH!) trial and error, this is the best way I have found! Enjoy!
Bacon & Olive Deviled Eggs
Save RecipeIngredients
- 12 large eggs
- 2 TBSP salt (this is to add to the water to be boiled NOT the deviled egg filling!)
- Big bowl of very icy water
- 1/2 cup mayonnaise
- 1/4 cup sweet pickle relish
- 2 tsp mustard
- black pepper
- bacon, cooked crispy and chopped very small
- green olives, sliced
Instructions
Place eggs in a large saucepan covered by 2 inches of cold water. Add 2 TBSP of salt to the water. Place the pan over high heat and bring to a boil. Turn off heat and cover and let sit for 13 minutes. After exactly 13 minutes, remove the eggs from the pan and place them in an ice bath for 5 minutes. Carefully crack the shells and remove the peel under running water.
Half eggs length wise. Remove yolks and place in small bowl. Mash yolks with a fork and stir in mayonnaise, pickle relish and mustard. Add black pepper to taste. Fill egg whites evenly with yolk mixture. Top with crispy bacon pieces and sliced green olives. Store, covered in the refrigerator on a dish lined with paper towels to absorb moisture.
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https://auntbeesrecipes.com/2014/11/bacon-olive-deviled-eggs.html
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