In our circle of friends Teresa’s Famous Deviled Eggs really are famous. Everyone loves them. Everyone asks for them. Whenever I bring them to some activity requiring food they are the first to go. On occasion I have brought them as meals to people who were moving, sick or having babies and they drool over them. And, of course, there are those friends of mine who are of a highly enthusiastic nature and claim they are to “die for.” Well, I hope you won’t die from eating them, but they a fantastic appetizer or side dish especially for barbecues and outdoor entertaining. It is one of those recipes I have probably given out the most to others and, it is one of my most requested recipes. If you try it, I think you’ll see why.
I will be the first to admit that this recipe is not particularly healthy, nor does it have the most beautiful presentation since you won’t be able to swirl the egg filling through a cake decorating dispenser. But if you want taste, these are the richest, most wonderful deviled eggs you will ever eat. Why? Well, my eggs have a secret ingredient………bacon! Oh, my! They are spectacular.
My son, Jordan, used to gobble these down 2 or 3 at a time back when he was in high school or college and I made them. Even now that he’s on the “Eat to Live” diet, he still probably wouldn’t pass up one of my deviled eggs if I gave him one. He used to say they were a great bacon and egg breakfast. Yeah. These take a little work with peeling eggs, cooking bacon, etc., but if you ever want to wow your guests this recipe will do it. Men LOVE these deviled eggs. In fact, I made up 5 dozen for a big “Hootenanny” yesterday with several hundred people from our church and they were gone pretty quickly. I even had a guy come up to me yesterday when he found out I had made them and said they were fabulous–he ate several of them! I agree. They really are.
I got this recipe from my mom. She used to make them all the time when we were growing up. When we were older and would go home for visits mom made these a lot for us because our whole family loved them. Mom’s basic measurement was 1 lb. of bacon for every dozen eggs. If you really want these to turn out correctly you will have to use full strength Miracle Whip NOT mayonnaise or weird low calorie diet versions. Mayonnaise does not have the seasonings and zest that Miracle Whip has and will leave the eggs with a flatter, blander taste. Don’t use light miracle whip or it just won’t taste as well. You need real bacon, too. NOT turkey bacon. If you’re going to bother making these at all, you may as well close your eyes to the ingredients and just gobble them up and forget about the calories! If you don’t have a discerning palate it probably won’t matter, but this recipe is best made according to the directions with the ingredients as listed.
When I initially posted this recipe in October of 2012 I had way too many pictures, and they were not of the highest quality. The post took forever to download, so now I’ve remade these luscious Deviled Eggs and taken a few new pictures to tempt your palate. When I served these yesterday, for our Memorial Day weekend swim party bash all the guys raved over these eggs. One guy ate six of them! Teresa’s Famous Deviled Eggs just can’t be beat. Additionally, Teresa’s Famous Deviled Eggs are gluten free! I hope you enjoy them.
Teresa’s Famous Deviled Eggs are the BEST deviled eggs you will ever eat!
Don’t these delicious treats look amazing?
My mom’s deviled eggs recipe can’t be beat! It’s a great appetizer to serve anytime, but it’s also great for any kind of barbecue feast you cook up.
Here’s what I did.
I used these ingredients for my famous deviled eggs.
TO HARD BOIL THE EGGS:
Hard boil the eggs. One of the secrets to getting hard boiled eggs to peel easier is NOT to use fresh eggs! I had purchased these about 3 weeks beforehand with the express purpose of making them for this event. Fresh eggs are a lot more difficult to peel.
Cool eggs completely before peeling. This may take a few hours. If you can’t wait, drain the hot water and run cold water in the stock pot. Repeat this a couple of times until the water cools sufficiently. The eggs are really hard to peel when they are still warm. I also peel them under slowly running water.
To remove egg shells, crack the rounded part of the shell against your sink with several hard whacks. The purpose is to break the membrane of the egg otherwise they are very difficult to peel. Normally, if the eggs are not fresh, if the eggs are cool, you are peeling them under running water, and you have cracked them hard enough, they peel fairly easily. Slice eggs in half. Place egg whites in deviled egg containers and egg yolks in a mixing bowl.
COOKING THE BACON:
Meanwhile, as eggs are boiling or cooling, line a microwave safe plate or dish with a paper towel. Place bacon pieces on plate. Cover bacon with another paper towel to prevent spattering and absorb grease. Microwave, on average, 1 minute per piece of bacon. (You will probably only be able to fit about 6 or 7 pieces of bacon on each plate. Usually 3 plates and 3 cycles total microwave time will finish cooking all the bacon).
If you have really thin bacon you will have to cook for a shorter time. Likewise, if you have thick bacon you may need to add a minute or two cooking time. Allow the bacon to cool. Break the bacon up into really small pieces.
Place egg yolks in a mixing bowl and mash with a fork. (Place egg whites in deviled egg containers.)
Now add bacon, mustard, sugar, pepper, parsley and chives. The sugar is a crucial ingredient to amp up the taste.
Here, I’ve added the Miracle Whip. Don’t use ANY substitutes. Real, original recipe Miracle Whip. Everything else diminishes the taste. Begin stirring all together. The mixture can’t be dry, but you want to avoid adding so much Miracle Whip that the texture gets goopy. If the mixture becomes too goopy it won’t hold up in the shell very well.
Now the mixture is ready to fill the egg whites. Place a tablespoonful or so of the deviled egg filling into each egg.
With your finger push the filling off the spoon and into the egg. Push down into the egg and heap up slightly. Sprinkle paprika over the tops of the eggs. This ingredient is necessary to provide the kick to the recipe.
Teresa’s Famous Deviled Eggs are the hit of every party. Guys devour these eggs.
Teresa’s Famous Deviled Eggs are great for tailgating parties, holiday weekends, backyard barbecues, and any time you’re grilling out with friends.
Here’s the recipe.
(Recipe given to me by my mom, Helen Mattis, Titusville, FL)
- 1 dozen eggs
- 1 lb. bacon, cooked in microwave until crisp fried (this is much better cooked in microwave then in a skillet)
- 1 tsp. prepared mustard (any kind)
- 1 tsp. parsley
- 1 tbsp. sugar
- 1/3 tsp. pepper
- 1/2 to 1 cup [url href=”http://miraclewhip.com/” target=”_blank” title=”miracle whip”]Miracle Whip[/url] (no substitutes) (see note below)
- 1 tsp. chives
- paprika, for garnish
- Hard boil the eggs for 15 minutes.
- Let sit until cool.
- Remove peels.
- Slice eggs in halves lengthwise and put cooked egg yolks in bowl.
- Mash the yolks really well with a fork or potato masher.
- Break cooked bacon up into very tiny pieces.
- Add parsley, sugar, pepper chives and mustard.
- Add Miracle Whip – start with ½ to 1 cup and add until mixture is no longer lumpy, but not runny! I can’t give you an exact amount, I just add until it gets to be the texture it’s supposed to be.
- Place eggs in egg trays or whatever container you are going to use to serve them.
- Fill eggs with deviled egg mixture.
- Sprinkle the tops generously with paprika.
- Refrigerate several hours before serving.
My son always referred to these as a great Bacon and Egg Breakfast!
Each mouthful of Teresa’s Famous Deviled Eggs is a culinary delight!
Here’s one final close up picture of these spectacular eggs. They are a bit of work to put together, but once you taste them, I believe you will agree with me that they are fantastic!
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