Happy 4th of July!!
I know there are a bazillion recipes for deviled eggs out there, but I hope you try this one for your July 4th festivities or just whenever you want some of these tasty morsels!
Who doesn’t love all things Magnolia? This recipe is adapted from Joanna Gaines’ Magnolia Table cook book. It is the first recipe that I have tried from her and it did not disappoint. I made it for a Linger Longer at church this past Sunday and the platter emptied pretty quickly. Let me add that there were other deviled eggs on the table besides these.
One thing that you will appreciate is that there is BACON on these eggs. Yep. With brown sugar. So, WIN-WIN. Let us proceed…
- 12 large eggs
- 1/2 lb. bacon
- 1/4 c. packed light brown sugar
- 1 T. distilled white vinegar
- Kosher salt
- 1/2 c. mayonnaise (I used Hellmann's because Joanna prefers it)
- 2 T. dill weed (if you accidentally pick up sweet instead of DILL relish)
- 1 t. dry mustard powder
- Preheat oven to 375 degrees F and line a rimmed baking sheet with foil. My bacon stuck to the foil so you could also add a cooling rack and lay the bacon on that. I will be doing that next time.
- Spread brown sugar on a plate and press both sides of the bacon slices into this to coat them. Lay slices on foil/cooling rack in the pan. Bake until crispy 14-16 minutes. Cool on baking sheet.
- While the bacon is cooking, place eggs in a single layer in a large saucepan, cover with water to 2 inches above the eggs. Use whatever trick you know to help the eggs peel easily, like adding baking soda to the water. The recipe uses the vinegar and salt. Bring the water to a full rolling boil, cover the pan, then remove from heat and let stand 10 minutes. The eggs will continue to cook off the heat.
- While the eggs are "cooking", prepare a large bowl of ice and water. When the eggs are done, drain them and put them immediately into the ice water. This will stop the cooking process and prevent you from getting egg yolks that are green around the gills. So to speak. Let the eggs stand in the water until completely cooled.
- Peel the eggs, rinse, then dry them. Slice in half lengthwise. Gently scoop out the yolks into a medium bowl, setting the whites aside. I put them on a sheet of parchment paper.
- Add mayonnaise, dill weed, mustard powder and 1/4 t. salt to the egg yolks. Mix well, mashing the yolks with the back of a fork to completely incorporate them. Use a spoon to gently fill the egg whites. I used a jam spoon which seemed just the right size. You could also place the filling in a small zip-top plastic bag, cut the tip off of one corner and squeeze the filling like a pastry bag, if you like.
- Chop the reserved bacon and generously top eggs with it.
- Arrange the deviled eggs on a platter, cover lightly, and chill in the refrigerator for at least 1 hour, or up 24 hours before serving.
- If you check out the original recipe you will notice that you can also dust the eggs with paprika or minced fresh dill and chives. I might try that next time myself--because next time I will get DILL relish instead of sweet.