This friend is from our talented friend Parker Billings in Boston!
Deviled eggs have a long history that can be traced back to ancient Rome, where boiled eggs with spicy sauces were a common appetizer. Well, the Romans were doing something right, because this dish is still a must-make on Thanksgiving. However, I’m sure those crafty Romans are turning in their graves knowing they could’ve had Berryhill Bacon to add to their tasty treat!
Ingredients
- 12 eggs
- 1/2 Cup mayonnaise
- 1 Tsp white vinegar
- 1 Tsp yellow mustard
- 1 Tsp Dijon
- 1 Tsp apple cider vinegar
- Splash of Worcestershire
- Splash of pickle juice
- Salt
- Pepper
- Garlic powder
- 1/8 Tsp dried dill
- A dash of Louisiana hot sauce (optional but highly recommend)
- Smoked paprika (garnish)
Get to cookin’...
- Place eggs in a single layer in a large pan. Fill with water to above the eggs by 1.5 inches. Heat on high until boiling, let boil for 1 minute, cover and turn heat to low then let simmer for 14 minutes.
- While the eggs are cooking, prepare an ice bath. After 14 minutes, strain and put eggs immediately into ice bath for 10 minutes.
- Separate shells from eggs, cut in half, and separate whites from yolks, putting yolks in a separate bowl.
- Mix ingredients into yolks and put back into egg whites. Garnish with smoked paprika and serve.
Enjoy! And don't forget to share...