You Bacon Me Crazy

20171008_093712

“You bacon me crazy” said the egg. Why is that? Because he was loaded with bacon! I love bacon; thick, thin, crispy, soft; on everything and in anything, bacon just adds a deliciously salty unmistakable flavor.

Sunday funday in our house is all about our spread.  Todays Sunday funday menu features deliciously zesty deviled eggs. The deviled eggs I grew up on seemed to always be a little bland, not setting my taste buds on fire. I find the one mistake with cooking is food doesn’t get seasoned enough – if it be from fear that too much seasoning will ruin the dish or not taste testing during cooking. Life is all about stepping outside your comfort zone – experimenting and experiencing; once you do you’ll find all sorts of new adventures, accomplishments, and most important, happiness.

These creamy deviled eggs are deviled eggs with a zing; made outside of the traditional “comfort zone” recipe. Soon you will hear your eggs saying “ya bacon me crazy”!

Smacnego!

 

You Bacon Me Crazy Deviled Eggs

Ingredients

  • 12 eggs
  • 1/3 cup mayonnaise
  • 1 1/2 tablespoons Dijon mustard
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground mustard
  • Smoked paprika for garnish
  • 1/4 cup cooked, crumbled bacon
  • Ground black pepper to taste

Directions

  1. Place eggs in single layer in a sauce pan and cover with water so there’s 2 inches of water above the eggs.
  2. Turn up the heat to high until water begins to boil.
  3. Once boiling, cover the eggs, turn down the heat to low, and let cook for 1 minute.
  4. After 1 minute, move the covered pot off the heat and let sit for 14 minutes.
  5. Remove eggs and put in ice bath for 5 minutes.
  6. Peel eggs, rinse, and gently pat dry with paper towels.
  7. Slice eggs in half lengthwise. Scoop out yolk into a separate bowl and place egg whites on serving plate.
  8. Mash the egg yolks. Add mayo, seasoning, pepper to taste and half of your bacon (I put my crumbled bacon through my grinder to make it a little more fine). Mix well.
  9. Scoop about 1-2 tablespoons of yolk mixture into egg white shells. Sprinkle smoked paprika and garnish with remainder of the crumbled bacon.
  10. Chill deviled eggs in fridge, covered, for about 30 minutes before serving.

*Side note…Any extra yolk mixture left over makes for a great spread on crackers or bread. Gluten free crackers have come a long way over the past years. I’ve tried them all, and my two favorite are Van’s The Perfect 10 Gluten Free Crackers and Schar Gluten Free Table Crackers. The Van’s crackers have a little more flavor and are smaller in size, while Schar’s crackers are closer to a traditional cracker with more of an airy, plain cracker taste. Both are delicious!

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