December 31, 2013

Bacon Devilled Eggs

Ok, so I guess making food techinically isn't crafting, but oh well. It's my blog & I'll post what I want, lol! ;)

So my most recent go-to for bringing to potlucks are these bacon devilled eggs. They are super yummy, contain no mayo, and have no dill in them. I'm not a dill fan. They're also super yummy because BACON. And Sriracha. Seriously, I have to be sneaky & make these when my husband isn't home, because he will eat so many of them before they ever hit the egg carrier! I almost never get out the door with a full batch in hand!

You can make these with or without avocado. They're just as good, either way. I don't much care for avocado, so I prefer them without it, but the hubster looooooooves avocado & likes them better with it. You'll win either way. (PSA: Some people are allergic to avocado. If making these for a group, you may want to check if anyone cannot have avocado before you include it.)

I meant to make these today for my family's New Year's Eve party, but I got slammed by a pretty nasty head cold. In the interest of not infecting anyone, I'm going to avoid handling food meant for public consumption. Sadly, that means no pics for this post today, but I'll add some the next time I make these.

Here's the recipe:

Bacon Devilled Eggs
(or I like to call em Classy Redneck Devilled Eggs)

You'll need:
12 eggs, hardboiled, peeled, & cut in half lengthwise
6 strips of bacon, crumbled
6 Tablespoons liquid fat (ie bacon fat, olive oil, a combination of these, etc.)
Sea Salt
Sriracha (or other hot sauce of your choice)
Optional: 1 avocado, peeled & diced

1. Pop egg yolks into a mixing bowl. Set aside egg whites.
2. Add to the bowl your 6 Tbsp of liquid fat, 2/3 of the bacon crumbles, & the avocado (if using it). Mash, mix, or blend together with your squishing implement of choice (fork, handheld mixer, etc).
3. Fill egg whites with this mixture.
4. Top eggs with remaining 1/3 of bacon crumbles. Sprinkle with salt & paprika to taste. (I like a light touch of salt & a whole lot of paprika.) Finish with a small stripe or dot of Sriracha on each egg. (A little goes a long way!) Serve chilled.

Note: If using avocado, make eggs as close to serving time as possible, as the avocado will brown the longer it is exposed to air.

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