Mike’s Deviled Eggs

Mike's Deviled Eggs

Mike’s Deviled Eggs

Recently friends had a Halloween Party and I could not think what to take for food to the potluck.   One suggestion by the hostess was Deviled Eggs.  The other suggestions I could not really understand, the Deviled Eggs sounded good.  One small problem I had never made deviled eggs before and  I did not care much for the store bought ones.  So out came the Betty Crocker and the Better Homes and Garden cook books that I have been saving for some 30 years for just such an emergency.

One small problem, none of the traditional ingredient lists had a lot of appeal.  One of the alternate recipes mentioned olives, and olives show up in Omelets so a bit of a start.  I decided to add some Bacon Bits and drop things like onions.  The recipe below is the result after a couple of test tries.

The Deviled Eggs turned out to be quite popular.

Ingredients

    • 6 large hard boiled eggs
    • 2/3 Cup whole pitted Olives (drain well & rinse, (improves the color of the yolks))
    • 3 heaping TBSP Bacon Bits (I get the pre-made Bacon Bits at the grocery store – much quicker and they are already in the real small pieces needed) If the Bacon Bits are a bit large, put them in the chopper first and chop just a bit before putting the Olives in the chopper.
    • 0 Salt
    • 1/4 teaspoon Celery Salt
    • 1/4 teaspoon Pepper
    • 1 teaspoon dried Parsley – DO NOT Add Extra – Overwhelms the other tastes
    • 3 TBSP Mayonnaise
      • Paprika  (shake on at the end)



Combine olives and bacon bits in some sort of chopper and chop lightly – DON’T puree or make the chunks too small – larger chunks look better

Split the eggs lengthwise and put the yolks in a mixing bowl.  Add the Celery Salt, Pepper and Mayonnaise  to the yolks.  Combine well with fork or hand mixer.  A hand mixer on medium speed will give a nice creamy mixture.

Use a fork to sort of crumble the egg yolks before mixing in the mayonnaise, this makes it easier to make a smooth blend.  I use a power portable mixer to mix the egg yolks and mayonnaise, a bit of higher speed makes things a bit creamier.

I left out the Bacon Bits and the Deviled Eggs still tasted great, I added about 20% more Celery Salt when the Bacon Bits were left out.

FOLD in the chopped olives, dried Parsley and bacon bits.  Folding in these ingredients gives a much better appearance.

Spoon the mix into the split egg whites.

Sprinkle on a bit of Paprika for accent.

I hope you enjoy this as much as my friends did.

Updated December 25, 2013

UPDATE May 30, 2014: Many grocery stores sell hard boiled eggs that are peeled.  Much easier than boiling & peeling them myself.

When cutting the eggs in half, use a sharp knife and rinse the knife between cuts, the cuts will be cleaner and easier.

UPDATE November 27, 2014: Added no Bacon Bits option and note on crumbling the egg yolks.

m / m

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2 Responses to Mike’s Deviled Eggs

  1. Pingback: The Holidays | Mumbling Mike

  2. Anita says:

    I’m gonna try this over the weekend.

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