I love deviled eggs! For as long as I can remember, they’ve been a staple at holidays and family gatherings. They are also one of the first things that Nanny let me make by myself for said holidays and family gatherings when I was a kid. Looking back, that could have a lot to do with her not wanting to peel the eggs, but I digress.
A couple of years ago, Michael and I went to a great southern place in Atlanta called JCT Kitchen and ordered the deviled egg appetizer. Their eggs came with shaved ham on top and that’s when I decided it was time to tinker with my deviled egg recipe. I changed the yellow mustard to Dijon and added bacon and green onions and came up with the best deviled eggs in the history of deviled eggs – in my humble opinion.
Also – you should eat at JCT Kitchen when you’re in Atlanta.
- 5 Eggs
- ¼ Cup Mayonnaise
- 2 tsp Dijon Mustard
- 1 tsp Sweet Pickle Relish
- ¼ tsp Black Pepper
- 2 Slices of Bacon, Cooked Crisp and Crumbled
- 2 Tbs Green Onions, Sliced into ¼ in Rounds (see picture)
- In a large pot, bring enough water to fully cover the eggs to a boil.
- Once the water is boiling, take the eggs out of the refrigerator and gently lower them into the boiling water
- Reduce heat to a simmer and cook for 12 – 14 minutes.
- Fill a large bowl with ice and water to create an ice bath. Once the eggs are done, move them directly into the ice bath too cool completely (at least 15 minutes).
- Once the eggs have cooled, peel them under cool running water.
- Slice the peeled eggs in half and put the yolks in a medium bowl.
- Using the back of a fork, break up the yolks into a powder
- Add in the mayonnaise, mustard, pickle relish, and pepper and mix thoroughly to combine.
- Fold in the bacon and green onions, reserving a bit to sprinkle over the top of eggs.
- Put the filling in a zip-top bag and move it down to one of the bottom corners. Snip off the corner to create a piping bag and pipe into the reserved egg halves.
- Top the finished eggs with a bit of the reserved green onions and crumbled bacon.
Serious Eats did a great Food Lab about the best way to boil an egg so that it’s easy to peel and I can tell you it work. Basically, you want to take the egg out of the refrigerator and put it directly in the boiling water to cook. This does a bunch of sciency stuff that you can read about here and makes the eggs a lot easier to peel. They won’t all be perfect but most of them will be.
These aren’t really suitable for freezing but you can boil the eggs, and mix up the filling (minus the bacon and green onions) a day or two ahead and storing in the fridge. When you’re ready to serve, mix in the crumbled bacon and green onions, pipe the mixture in the eggs, and serve.
Very fresh (less than a week old) eggs are harder to peel than eggs that have been sitting around for a while – it’s true. The eggs in your grocery store, however, take up to 30 days to be packaged and shipped so you should feel free to boil them without aging them. Looking for an earlier expiration date is not going to hurt anything but it’s not really necessary.