Devilish

It's holiday season and with all the parties coming up it helps to have an arsenal of hors doeuvres in hand. One particular classic has the bonus of being incredibly inexpensive and easy to prepare. As if that wasn't enough there are seemingly endless tasty variations to be made. What is this heavenly food? Nothing but a deviled egg!

Here's my version (and yes, I have been known to eat these for breakfast):

Deviled Eggs

8 large eggs
3 slices of hickory smoked bacon, cooked & crumbled
2 thinly sliced scallions
3 Tbsp mayonnaise (we use homemade - but we're crazy like that)
1 Tbsp sweet pickle relish
1 tsp dijon mustard
a shot of hot sauce
a shot of worcestershire sauce
1 tsp Old Bay seasoning
1/2 tsp garlic powder
dash or two of smoked paprika
salt and pepper to taste

Place all of the eggs in a saucepan in one layer and cover with cold water. Bring to a boil over high heat, then reduce to medium and simmer about 8 minutes. Plunge into icy cold water to cool. Once cool, the skins should peel off quite easily.


Halve the eggs and remove the egg yolks - transfer yolks to a small bowl. Mix egg yolks with the rest of the ingredients. Mash to combine. Pipe or spoon back into the egg halves. Arrange on a platter and top with a sprinkle of smoked paprika.