Big Game Deviled Eggs

Ingredients

• Servings: 20
• 2 quarts water
• 1/2 cup distilled white vinegar
• 10 large eggs
• 1/4 cup mayonnaise
• 3 tablespoons dijon mustard, smooth style
• 2 teaspoons sweet pickle relish juice
• 1/4 teaspoon onion powder
• 1 1/2 tablespoons real bacon bits
• 1 pinch paprika, or more to taste

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 2 hrs 10 mins


• bring water to a boil over high heat and stir in the vinegar. carefully lower the eggs into the boiling water.
• return eggs to a boil over medium heat and boil for 15 minutes.
• transfer the eggs to a colander set in the sink, and run cold water over the eggs for about 5 minutes to chill.
• peel the eggs under a light stream of cold water and set aside in cold water to finish chilling, about 10 minutes.
• slice the eggs lengthwise; scoop the egg yolks into a bowl.
• mash the egg yolks with a fork, then stir in the mayonnaise, 1 tablespoon at a time, until smooth; stir in the dijon mustard.
• mix in sweet pickle relish juice, onion powder, and bacon bits; stir with the fork until the yolk mixture is thoroughly combined.
• fill each egg white half with the yolk mixture using a spoon.
• dust the deviled eggs with paprika and transfer to a platter.
• cover the platter with plastic wrap and refrigerate until cold and the flavors have blended, at least 1 hour.