Deviled Eggs.
Creamy yolks spiked with Free Range and crispy bacon—the ones that disappear off the plate first
Creamy yolks spiked with Free Range and crispy bacon—the ones that disappear off the plate first
Ingredients
FOR THE DEVILED EGGS
- 12 Hard cooked eggs, peeled
- 1/2 Teaspoon Casa M Spice Co® Free Range®
- 1/2 Cup mayonnaise
- 1 Tablespoon honey mustard
- 1/4 red bell pepper, chopped
- 4 Slices cooked bacon, chopped
FOR THE GARNISH
- Casa M Spice Co® Chain Reaction®
- Dill, small sprig for each
Method
-
01
Halve the eggs and separate
5 minCut each hard-cooked egg in half lengthwise and carefully spoon out the yolks into a bowl. Keep those whites intact on your cutting board—they're your vessel.
-
02
Make the yolk filling
3 minMash the yolks with a fork until they break down, then fold in Free Range, mayo, honey mustard, and red bell pepper. Mix until smooth and creamy—no lumps.
-
03
Pipe or spoon the filling
5 minLoad about a teaspoon of yolk mixture into each white half. You want them generously filled but not spilling over.
-
04
Top with bacon and garnish
2 minCrown each deviled egg with a pinch of crispy bacon and a small dill sprig. Dust with Chain Reaction® to bring heat and depth—this is where they go from good to gone.
-
05
Serve
Get these to the platter cold and watch them vanish. They're best served chilled, so keep them refrigerated until showtime.
From Mike's Notebook
Cool your eggs in ice water immediately after boiling, or the yolk develops that gray-green ring.
Mix the yolk filling while it's still slightly warm — it takes the spices better than cold.
Pipe the filling instead of spooning it; gives you control and makes them actually look like they took effort.