Friday
24Apr2009
Smokey Deviled Eggs
Posted by 
Jay Gustafson on Apr 24, 2009
Jay Gustafson on Apr 24, 2009 
If there's one appetizer I love the most, it would have to be Deviled Eggs. They're so versatile and easy to make. This is my latest creation,... Smokey Deviled Eggs. They get their smokey goodness from Hickory Smoked Bacon & Smoked Paprika.
Ingredients
- 1 dozen Eggs, hard boiled
- 6 strips Hickory Smoked Bacon, cooked and finely chopped
- 2 Tbs. Dijon Mustard
- 3/4 cup Monterey Jack Cheese, shredded
- 1 tsp. Smoked Paprika
- 1 Tbs. Chives, finely chopped
- 3/4 cup Mayonnaise
- Salt & Pepper, to taste
Directions
- Cut 11 hard boiled eggs in half and place the yolks into a medium sized bowl.
- With a fork, mash together the yolks - along with 1 hard boiled egg.
- Add in the rest of the ingredients and mix thoroughly. Spoon in a good amount of filling into each egg white. You should have enough filling to "over stuff" each deviled egg.
- Garnish with Smoked Paprika, Chives & Bacon
Yields 22 Deviled Eggs
- I've never liked a skimpy Deviled Egg, so anytime I make them - I over stuff them. To ensure you have enough filling, always reserve 1 or 2 hard boiled eggs for your yolk mixture.
- Make sure you have extra Smoked Paprika, Chives & Bacon. The measurements above, are not including extra for the garnish.
- If you make these deviled eggs in advance, I would cook up some fresh bacon right before they are served. That way the bacon garnish will remain crispy & delicious.
Filed under Appetizers
Appetizers
Reader Comments (2)
These look amazing! I also prefer overstuffed deviled eggs.
Response from Jay Gustafson:
Thanks Christina! I think one of my Deviled Eggs is the equivalent of 4 whole eggs. :-) Love em' over stuffed!
Deviled Eggs are SO good and it's always a fav at the holidays for us. I over-stuff mine too but sometimes they fall over and make a mess! (That's when I go "oops...guess I'll have to eat that one!) I usually use the dried mustard in mine but yours look amazing and I can't wait to try them with bacon!
Response from Jay Gustafson:
Deviled eggs are a must for the Holidays! Many people recommend taking a knife and slicing off just a little bit from underneath the Deviled Egg to give it a flat service to sit on. But in my experience, in order for it to be stable enough sitting on the serving platter you have to hack off a large amount to give it a stable surface. And almost always you run the risk of slicing right through to the yolk.
One thing I couldn't live without, is the "Rubbermaid Servin Saver Egg Keeper". If you don't have something like this already, I would highly suggest getting it. Once the Deviled Eggs are placed inside, they won't fall over and you can also stack several of these trays on top of each other, which is perfect for the Holiday time when space is very limited in your fridge.