Sunday, November 29, 2015

BACON BBQ Ranch Deviled Eggs - 52 Church PotLuck Dishes

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It's Deviled Egg time again!

Just about any time my Church has a PotLuck meal I always like to make a plate of deviled eggs.  The list of possible ingredients is just about endless but I always like to add a little of my own specialty ingredients...

Or a fan favorite like BACON BACON BACON and even a second favorite... Ranch Dressing.

But I also like to add a bit of my own creation.  I like to make my own BBQ Sauce.  While you can and should use your own favorite, there is always a little extra bit of brag worthy rights when you can shyly shout from near the pulpit that that sauce was your own creation!

For these, I made a batch of Holiday themed Cranberry BBQ Sauce with just a hint of the Christmas favorite.  A little bit spicy, a little bit seasonally sweet and a whole lot of wonderful.  A great place to start if you ever feel like making a batch of your own.

In the mean time - BACON and Ranch and MORE BACON... Now that's a party!


 OK... Here's what I did...

Deviled Eggs

  • 8 Large Eggs, Hard-Boiled and Peeled
  • 1 TBS Mayonnaise
  • 3 TBS Ranch Dressing
  • 3 TBS Your Favorite brand of BBQ Sauce
  • 4 Slices of Bacon, fried crispy 2 slices cut into 1/2 inch pieces. the other 2 pieces cut into small diced
  • Drizzle of additional BBQ sauce as Garnish
Cooking Directions
  1. Slice the eggs in half lengthwise, putting the yolks in a medium bowl and the whites on a platter.
  2. Use a fork to mash the yolks and mix in the mayonnaise, mustard, ranch dressing and BBQ Sauce.
  3. Put the 1/2 inch BACON pieces in the bottom of the "hole" in the egg white halves.
  4. Place the yolk mixture into a piping bag with a large opening star tip OR into a sturdy resealable plastic bag, push into one corner, and cut off the tip to make a pastry bag. Pipe the yolk mixture into the whites.
  5. Arrange the eggs on a serving dish. Sprinkle additional BACON on top of the eggs, then drizzle additional BBQ Sauce over the eggs. Cover loosely with plastic wrap, sealed around the edges. Chill in the fridge for at least 3 hours to overnight.
  6. Serve Chilled and ENJOY!


This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".
I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy


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