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I’ve discovered that most people either love or hate deviled eggs. There is no in between. In our family of 6, we are split evenly with 3 thumbs up and 3 thumbs down. But those who adore deviled eggs so passionately declare them a holiday entertaining must on the appetizer table. We also attend several holiday potlucks, and deviled eggs are a fan favorite there, too. While there are many ways of making deviled eggs, this is the best deviled eggs recipe that our family loves. After all, it is topped with bacon, and bacon makes everything completely awesome!
Deviled Egg Ingredients:
- 1 dozen eggs
- (4) slices of bacon, cooked and crumbled
- (1) tablespoon Land O Lakes® Soft Squeeze™ Spread
- (1/4) cup avocado mayo
- (2) teaspoons yellow mustard
- Pink Himalayan sea salt
- Black pepper
First, hard boil the eggs. I’ve tried a few hard boiling methods over the years, and the best way that I have found is to place the eggs in a large pot and cover them with water. Heat on medium-high heat until boiling. Allow the eggs to boil for a minute, then remove from heat. Cover the pot with a lid and allow them to sit for 15 minutes. Prepare a large bowl with ice and ice cold water. After the 15 minutes, place the eggs in the ice bath. Allow the eggs to cool.
Peel the shells from the eggs.
Slice the eggs in half.
Remove the yellow centers from the eggs and place them in a bowl.
Add the yellow mustard, mayo, and Land O Lakes® Soft Squeeze™ Spread to the bowl. Add black pepper and Pink Himalayan sea salt to taste. Use a fork to mash the mixture together, stirring it with a spoon after mashing to thoroughly combine the textures.
Place a bit of the mixture back in the center of each egg. Sprinkle with a bit of paprika over each egg. Top with the bacon crumbles.
Serve as part of your holiday appetizer table or take along to your holiday potluck.