The Classic Deviled Egg...
I love them - but not messy ones that look like they've been manhandled by the cook - I've come across a few trays of those in my past and always steer clear! You need clean hands, a clean surface, control of a sharp knife and a degree of patience. If you start getting yolky finger prints all over the whites... I say abandon ship...but that's just me. ;) A deviled egg plate certainly helps.
Enough about that, let's move on...
Bacon fresh from the Pork Farm - wrapped in no frills paper with a basic rubber band...beautiful.
Bacon sizzling away in the cast iron skillet...
Bacon lounging about on a white paper towel...
The versatility of the ubiquitous Ziploc bag...
Classic Deviled Eggs topped with Crisp Bacon. In the end, the two classics become one.
Deviled Eggs Topped with Bacon
recipe adapted over time
6 hard-boiled eggs, carefully peeled and cut lengthwise w/a sharp knife to ensure a clean cut
2 slices bacon, cooked until crisp and then cut into 1/2 inch pieces
¼ cup quality Mayonnaise
½ teaspoon Grey Poupon Mustard (dry or brown mustard will do)
½ teaspoon white wine vinegar
1/8 teaspoon parsley (freshly finely chopped or dried)
1/8 teaspoon salt
¼ teaspoon ground black pepper
Smoked, Sweet or Hot Paprika for garnish
Remove yolks and place them in a small bowl. Mash with a spoon or fork. Add mayonnaise, mustard, vinegar, parsley, salt and pepper and mix thoroughly.
Once mixed well, carefully place yolk mixture into a sandwich sized Ziploc bag towards one of the bottom corners. Once all the mixture is in the bag, snip a 1/4 inch size hole in the bottom corner.
Neatly squeeze the yolk mixture through the snipped corner into empty egg white shells.
Garnish with paprika of choice and top with a bacon piece.