Deviled Eggs Recipe
Serves 8 to 12
If using the bacon, preheat the oven to 375° and line a rimmed baking sheet with foil.
Spread the brown sugar on a plate. Press both sides of each bacon slice in the brown sugar to coat and arrange the slices on the lined baking sheet. Bake until crispy, 14 to 16 minutes. Let cool on the baking sheet.
Meanwhile, place the eggs in a single layer in a large saucepan and cover with water by 2 inches. Add the vinegar (this makes it easier to peel the eggs) and a pinch of salt. Bring the water to a boil, cover the pan and turn off the heat. Let stand for 10 minutes. Meanwhile, prepare a large bowl of ice water. Drain the eggs and immediately transfer them to the ice water. Let stand until completely cool.
Peel the eggs, then rinse and dry them. Slice them in half lengthwise. Gently scoop out the yolks into a large bowl. Set the whites aside.
Add the mayonnaise, relish, dill, chives, mustard powder and ¼ teaspoon salt to the egg yolks. Mix well, mashing the yolks with the back side of a fork. Use a spoon to gently fill the whites with the filling. (Alternatively, transfer the filling to a zip-top plastic bag, snip ½ inch off one corner and pipe the filling into the egg whites.)
Chop the reserved bacon (if using) and generously top the eggs with it. If desired, sprinkle dill and/or chives on top or dust with paprika.
Arrange the deviled eggs on a platter, cover lightly and chill in the refrigerator for at least 1 hour and up to 24 hours before serving.
From Magnolia Table by Joanna Gaines. Copyright © 2018 by Joanna Gaines. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.