Holiday, Starters & Sides
Who knew you could improve on the wonderful taste of Deviled Eggs. I like them plain and simple and that’s what these are. This Candied Bacon is to die for. Really. I have tested them with a few different groups of people and they got rave reviews so they are officially Blog worthy. If you take them to your Thanksgiving gathering, beware you will be the designated deviled egg bringer for the rest of your life. I don’t know if that is a good thing:(
This recipe will make 24 deviled eggs. (12 eggs cut in half)
Candied Bacon
6 slices thick sliced bacon (such as Wright’s brand), doesn’t work with regular thin sliced bacon.
1/4 cup brown sugar
Preheat oven to 350.
Cut bacon into 4 pieces each slice. Total of 24 pieces. (should probably add a couple for the bacon bandit that is always present in the kitchen) Place in a single layer on a cookie sheet. Sprinkle each piece with about a teaspoon of brown sugar. Back at 350 for about 15 minutes. Remove from oven and tip the cookie sheet so all the grease goes to one corner. Drain in a small cup. Turn the bacon over one piece at a time. Sprinkle with more brown sugar. Bake 15 more minutes. If it is not browning turn the oven up to 375 but watch closely. The brown sugar will burn. When brown and crispy, remove pan from oven, tip the pan again and drain the grease into the cup. Loosen the bacon from the pan. Let cool in the pan or directly on the counter top or on a rack. (you could also bake on a rack but I was lazy and didn’t want to clean it afterwards!) Don’t cool on paper towel, it will stick. You can blot a little with paper towel, but gets sticky pretty quickly. Cool completely then put in a baggie in the fridge until ready to garnish the eggs.
Deviled Eggs
There is nothing more frustrating than a dozen boiled eggs that won’t peel. I have found a solution that has worked for me two times now. Doesn’t mean it is fool proof. Both times I used Egglands Best eggs. Land O Lakes owns them and Bob works for LOL. They taste great!
Place eggs in a pan. Cover with cold water. Boil for 15 minutes. Drain eggs and cover with cool water. Allow to cool until able to handle. Tap on counter and roll to crack shell. Return to pan and cover with cool water. This will let the water get between the egg and the membrane that is under the shell. They seem to peel better when they are warm. Peel eggs and cut in half. Not rocket science, but seems to work.
12 hard boiled eggs, peeled and cut in half
12 egg yolks
1/2 cup Miracle Whip
2 Tbsp. sweet pickle juice (from a jar of pickles)
1/4 to 1/2 tsp. salt (taste test after 1/4 tsp.)
1/4 tsp. black pepper
Place yolks in a bowl. With a mixer or in a food processor mix egg yolks with Miracle Whip. Then add pickle juice. Beat until smooth and fluffy. Add more Miracle Whip if too dry. Mix in salt and pepper.
Pipe filling into egg halves or use 2 spoons and spoon it in. Cover and refrigerate until ready to serve. Just before serving, place a piece of candied bacon on top of each egg. (if you are transporting, wait until you get there to put the bacon on top, it will travel better).
Great served as an appetizer. Make 2 halves per person.
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| The little appetizer spoons are from Crate and Barrel. |
