My husband liked these so much, he asks me to make them all the time now. It isn’t really necessary to have this big of a batch of deviled eggs in the house for just us, so often I will chop the recipe in half. Otherwise, he has to wait until that special occasion comes around. They are good eggs, don’t get me wrong. Nobody needs to eat twelve of them though! Even my kids like to have one or two of these yummy treats when I make them.
You can get rid of any other recipe for deviled eggs you have and just make these from now on.
Ingredients
Instructions
Hard-boiled eggs- eggs very on time to cook. I boil my eggs 20-25mins. You can tell if eggs are ready by spinning them on a flat surface. If egg spin fast and easily then they are ready. If they spin slowly and kinda wobbly then they need to cook more.
When done pour out hot water and put lukewarm water in and let them sit for 15-20 before peeling. This will make it easier for the shell to come off and the yolks to separate from the whites. Crack the egg in different spot lightly and then roll the egg on a flat surface lightly. This will make most or all the shell to come off easily. ( I worked in a bakery when I was young and we had to make a lot of fresh potatoes salad) 🙂
Cut eggs in half longwise and take out yolk place in a bowl Mayonnaise, mustard, sugar, liquid smoke- mix well with yolks. If you want you can use beaters to make a more smooth and creamy filling.
Note: Some liquid smoke brands are stronger, so just put a little at a time and taste it, add more if you like. Mayonnaise- you can add more if you like your filling creamier. It’s up to you. Fill egg white with your filling.
Smoked paprika, ground red pepper, salt, and pepper- mix well and lightly sprinkle on top of eggs. Note: ground red pepper is spicy so don’t overdo it, just a little pinch. Put eggs in the ice box for 30 mins or more before serving.
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Quick Tip: Garnish with some crumbled bacon bits.
