BACON Deviled Eggs
Servings 24 Deviled Egg Halves
- 12 eggs
- 1 tsp baking soda
- 5 tbsp mayonnaise
- 2 tbsp white sugar
- 1 tsp white vinegar
- 2 tbsp yellow mustard
- 1/4 salt
- 8 slices cooked and chopped bacon
Add your eggs to a large pot and fill with room temperature water and 1 tsp baking soda
Place your covered pot on the stove on high heat.
When the water comes to a heavy boil, remove the covered pot from the heat, and set the timer for 14 minutes.
After the 14 minutes, remove the eggs and place them in a bowl of ice water.
Once the eggs are cool enough to touch, crack the bottom of each egg to allow water to penetrate the shell.
Place the eggs back in the ice water for about 15 minutes then peel and slice in half.
Cook your bacon using your method of choice and chop finely.
Combine the mayonnaise, salt, sugar, vinegar, mustard, egg yolks, and bacon (reserving 2 tbsp for garnish) until smooth and creamy.
Fill each egg with your mixture and garnish each with a pinch of bacon.