tr.v. dev·iled, dev·il·ing, dev·ils or dev·illed or dev·il·ling; ‘To season (food) heavily.’
All images and text ©Jenny DeRemer for Not Entirely Average, LLC
The age of an egg dictates how easily that egg will peel. In this case, purchase eggs from the grocery store, not a local farm. You want old eggs. NOT GROSS. Not.
An aged egg will peel but a fresh egg will not peel easily. Older eggs make better hard boiled eggs due in part to a thinner albumen and a larger air pocket at the top of the egg, something a fresh egg just doesn’t have.
Grocery store eggs are already a couple of weeks old by the time they’re received. Grab those. Just a fact.
1. Start your eggs in cold tap water.
2. Fill the water level to one inch above the eggs.
3. Set the pot atop the burner and bring the pot to a boil.
4. The moment the boil begins, slap a lid on the pot and remove from the heat.
5. Let sit undisturbed with the lid on for 12 minutes.
6. Move the pot to the sink.
7. Pour off most of the hot water and place the pot with the eggs under cool running water to stop the cooking process, about 2 to 4 minutes.
8. While still in the water, gently tap and roll the eggs against the bottom of the pan to shatter the shells.
9. Roll on every side and both ends so that the shell is well fractured.
Your eggs should peel without issue.
Ah, Bacon & Sweet Pickle Stuffed Eggs, you never seem to disappoint, what with your smooth filling of sweet pickle bits and smoky, salty BACON. Unsure if this method is necessarily a classic, but it is darn sure tasty…
How This Recipe Came About…
No surprise that I tasted these at a friends graduation party and immediately began to see if I could replicate them after chatting up the gal who prepared 300 of them! My friends sister-in-law is from eastern Georgia and received BUNCHES of compliments on the eggs. She says this is her grandmother’s recipe.
This easy Bacon & Sweet Pickle Stuffed Eggs recipe calls for sweet pickle relish, however this can easily be changed up for dill pickle relish or even a red pepper relish. They ALL work well with bacon, which speaking of, may be smoked or candied, your choice.
I’ve recently experimented with maple bacon and swapped the sweet pickle relish for caramelized shallots. Um, so those were to die for. But…I generally go traditional; traditional hardwood smoked with sweet pickle relish and a scant dash of smoked paprika.
How To Make Bacon & Sweet Pickle Stuffed Eggs?
It’s recommended using a food processor or an electric hand mixer for the filling to get the filling extra creamy smooth. This is because the bits and pieces of pickle and bacon can be hard to pipe if you’ve got obstructions.
It’s also recommended to let these get chilly in the refrigerator after piping and before serving. All of these wonderfully crazy ingredients must marry because they are mixed into the filling, not sprinkled on top of the filling.
If You Like This Recipe…
…you might also like:
- Mom’s Deviled Egg Recipe
- Southern Deviled Eggs With Pimento Cheese
Curried Salad Eggs
The Diabetic-Friendly ‘Jamie Deviled Egg’
Want a bigger or smaller serving size? Hover over the serving size and move the bar until you get the number of servings you want. Easy.
Did you know that it’s super easy to print out a version of a half recipe or even a double recipe on Not Entirely Average? Hover over the serving size (highlighted in blue, it says 24 on this recipe) and then slide the the white line to the left to make less or to the right to make more. This "calculator" allows you to play until you get the number of servings you want. Easy.
Ingredients for Bacon & Sweet Pickle Stuffed Eggs
- 12 large eggs, hard boiled and sliced lengthwise, yolks scooped into a bowl and mashed
- 2 teaspoons yellow mustard
- 4 tablespoons mayonnaise
- 2 tablespoons sweet pickle relish
- 4 slices cooked bacon, crumbled
- smoked paprika for dusting
- Have ready an egg plate of flight board on which you will display/serve from.
- If using a piping bag, fit with an .21 open star tip. If piping without a tip, prepare a small plastic baggie.
- In a medium bowl, to the hard cooked yolks, add the yellow mustard and the mayonnaise and mix with an electric mixer until very smooth and creamy.
- Using a rubber spatula, stir to incorporate 3/4 of the crumbled bacon and all of the sweet pickle relish.
- Pipe or spoon into the whites and arrange on the prepared dish or flight board.
- Garnish with remaining 1/4 crumbled bacon and a dash of smoked paprika.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
FREE copy of ‘From Jezebel Sauce To Frogmore Stew, 14 Recipes From My Charleston Lowcountry KitchenHave YOU downloaded YOUR FREE COPY of my ebook yet? click here to get your copy of ‘from jezebel sauce to frogmore stew, 14 recipes from my charleston lowcountry kitchen.’
Don’t Want To Miss A Thing?Follow me on Facebook, Instagram, and Pinterest. or, subscribe to my blog and have delicious inspiration delivered straight to your inbox each week!