So, I was going to this gathering and had to bring something. My little brain started churning out ideas. Hard boiled eggs = making deviled eggs. What would take deviled eggs to the warped side? Perhaps barbecue sauce and, um, let’s not forget bacon. Wait, I know! Jack Daniels deviled eggs with bacon!
Hard boil a dozen eggs and chill overnight (so much easier to work with).
TIP: When peeling a hard boiled egg, crack at the base of the egg to break through the membrane. Peeling away the shell and membrane will give you a smooth egg. No one wants an egg that looks like a ferret was teething on it.
Using a sharp knife, slice the hard boiled eggs in half and gently scoop the yolks into a bowl.
Mash up the yolks and add the mayo, dijon mustard and caynne pepper mixing well. If you’re super adventurous – add a splash of Jack Daniels to this mixture.
Put the mixture into a ziplock sandwich bag and cut off the corner of the bag. Pipe into the egg white shells.
Now it’s time to kick up those deviled eggs. Put 1/2 cup of Jack Daniels barbeque sauce into another sandwich bag and cut off a SMALL corner. Drizzle the barbeque sauce over each egg. Add sliced scallions and top off with crumbled bacon bits.
Oh yeah, my mouth is watering just typing up this post!
Kick up deviled eggs by adding Jack Daniels barbeque sauce and bacon. Add a splash of Jack Daniels to the yolk mixture if you're feeling really adventurous.
- 12 large eggs
- 4 slices applewood bacon, cooked and crumbled
- 1/2 cup mayonnaise
- 1 Tbls. Dijon mustard
- 1 Tbls. cayenne pepper
- scallions, sliced
- Jack Daniels barbeque sauce
Place eggs in a single layer in a saucepan and cover with 1" of water and a tight fitting lid. Bring to a boil. Remove from heat and let sit for 8 minutes. Rinse with cold water and allow to chill for several hours - 24 hours is best.
Peel and slice eggs in half. Gently remove yolks and mash with mayonnaise, Dijon mustard and cayenne pepper.
Put mixture into a plastic sandwich bag. Cut off a corner of the bag and pipe the mixture into the egg white shells.
Pour 1/2 cup barbeque sauce into another sandwich bag and cut off a SMALL corner. Pipe the sauce over the eggs.
Garnish with scallions and crumbed bacon.