Really Devilish Eggs
Bacon? Yes. Hot sauce? Yes, please. What SoCal family doesn’t have a stash of Tapatio in their fridge? Well, you should. It’s not as hot as Tabasco, and adds just the right kick. Feel the burn indeed.
ingredients:
6 eggs
2 slices of bacon
3-4 Tablespoons mayonnaise
1 Tablespoon pickle relish
dash onion powder
dash paprika
1/2 teaspoon lemon zest
1/4 teaspoon salt
fresh ground pepper
2 Tablespoons Tapatio hot sauce
First cook the bacon (I use the oven – recipe here) until crispy. Let drain, then crumble and set aside for later.
On to the eggs! Carefully place your eggs in a pan. 6 will fit in a saucepan, you are going to slice them in half eventually to get 12 to serve. Gently cover the eggs with about 1-2 inches of water.
Bring the pot to a boil – obviously watch it, don’t go far it will be boiling before you know it. Once it reaches a boil, turn the heat OFF. Cover with a lid, and let it sit there for 12 minutes.
Prep a bowl filled halfway with ice water, set aside. When the 12mins are up, drain the eggs and place them in the ice water to cool. Keep them in the fridge til you are ready to use them.
Once the eggs are cooled crack and shell them. If there are little pieces of shell stuck I like to run the egg under water and then dab it with a paper towel.
Cut the boiled eggs in half. Pop out the yolks into a small bowl, set the whites aside.
In the yolk bowl add the mayo, relish, onion powder, paprika, lemon zest, salt and pepper.
Using a small spoon scoop the yolk filling back into the egg white pockets. Top with the crumbled bacon, then add a few drops or five – of Tapatio sauce.
These are deviled eggs with a little something extra, your party will never be the same.
I know someone who kept those tapatio packets in her purse.
Yum, a non-vegan Easter.