Wednesday, December 14, 2016

BBQ Bacon Deviled Eggs

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 Oh Boy Deviled Eggs!

But Not just any Deviled egg, These have BACON BACON BACON... Always a favorite!

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

  • 14 Large Eggs, (I always make at least 14-15 eggs just in case some do not peel well... Then I make Egg Salad from the leftovers).  Follow the Blue Letter Link for an Easy to Follow Photo Essay on how to peel a dozen eggs beautifully!
  • 2 TBS Mayonnaise
  • 3 TBS Yellow Mustard
  • 3 TBS Ranch Dressing
  • 3 TBS Your Favorite BBQ Sauce
  • 1/4 Cup Minced Dill pickle
  • Sprinkle Sea Salt
  • 2 tsp Fresh Ground Black pepper
  • 12 Slices bacon, Chopped to dime size pieces, then fried crispy. 
  • Drizzle of BBQ Sauce

Cooking Directions
  1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
  2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
  3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
  4. In that small bowl, Add the Mayo, Pickle , Mustard, Ranch, BBQ Sauce, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid or Lemon Juice if the mixture needs to be smoother.  Add carefully, the yolk goo gets too wet and the piping look will not hold.
  5. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
  6. Fill the hollow of each egg making an attractive peal.
  7. And now, Add the crumbled Bacon... Be generous with a tsp of crumbles per egg.  Arrange on a serving dish and drizzle with additional BBQ Sauce,.   Store loosely covered with cling wrap.
  8. Serve chilled and ENJOY!

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