Deviled Eggs
Ingredients
12 Eggs
½ cup Mild Cheddar Cheese
¼ cup Pickles
1 lb. Bacon
¼ cup Mayonnaise
1 tsp Yellow Mustard
1 tsp Apple Cider Vinegar
+ Kosher Salt
+ Fresh Ground Black Pepper
+ Smoked Paprika
Preparation
Steamy!
Place the eggs in a pot, and fill the pot with water about one inch above the eggs.
Bring the pot to a boil over medium-high heat.
Once the water is boiling, cover the pot and remove the pot from the heat; set aside for 15 minutes.
Meanwhile, prepare an ice bath for the hardboiled eggs.
After the 15 minutes are up, carefully transfer the eggs into the ice bath – let them chill for 20 minutes.
While the eggs are cooling, dice your cooked bacon, grate the cheddar cheese, and dice the pickles; set them aside.
Let’s get physical
Once the eggs are thoroughly cooled, fish them out of the ice bath, and towel dry them.
Crack the bottom of the egg against a hard surface, and then crack the top. With the palm of your hand, roll the egg on its side with mild pressure to crack the shell evenly.
Peel the shell and cut the eggs in half.
Creamy Filling
Carefully remove the egg yolks and transfer them into a bowl, mash them with a fork.
Add mayonnaise, yellow mustard, and apple cider vinegar; mix until combined.
Fold in the diced bacon, shredded cheddar cheese, and diced pickles (reserve bacon, cheese, and pickles for garnishing.)
Season the filling with kosher salt and freshly ground black pepper.
Fill ‘em up!
Be gentle with the egg whites (they can rip easily).
I like to spoon the mixture into the egg whites, but for those that want to be a little extra, you may also pipe the mixture into the egg whites.
Once all the egg whites are filled, garnish with the left-over bacon, cheddar cheese, pickles, and a light sprinkle of paprika. Trust me; you won’t regret having these!
