Skip’s Bacon and Deviled Eggs

As with almost any recipe, deviled eggs offers the opportunity for innovation. Of course, there are a few basics: mayonnaise? mustard? celery? So, this one starts out that way, with a few embellishments. Someone say bacon? I’ve included some directions for the way I cook hard boiled eggs, but cook them using your own method if you wish.

Ingredients:

• 6 large eggs

• 1 tsp Cholula (optional)

• 2 tbsp real mayonnaise

• 1 tbsp sour cream

• 1 tsp Dijon mustard

• 1 tbsp prepared Ranch dressing

• 2 tbsp celery, minced

• 1 tbsp chopped chives plus more for garnish

• 2 thick slices of bacon, cooked, minced

• Kosher and fresh cracked white or black pepper

• 1 tsp chopped parsley

• Paprika

Directions:

• Place the eggs in a medium sauce pan, fill with cold water to cover the eggs. Over high heat, bring to a rolling boil. Turn off heat, cover pan, let sit for 12 minutes.

• Cook the bacon crisp. Cool then mince.

• Drain water. Cover the eggs with cold water, drain, repeat two more times. This cools down the pan and stops the eggs from cooking any further.

• Let eggs cool, about 10 minutes. Or, if making later, place in a bowl in the refrigerator.

• Peel the eggs. Cut each one in half lengthwise. Remove the yolks to a bowl and mash well.

• In a separate small bowl, add the mayonnaise, Cholula if using, sour cream, Dijon, and prepared ranch dressing. Mix well.

• Add the minced celery to the mashed yolks and stir in. Season with salt and pepper.

• Add the minced bacon, mix in.

• Add the mayonnaise mixture to the egg yolks. Mix well, mashing it all together well. Sometimes I pulse it in a small food processor. Mix in the chopped chives. Taste. Reason if neccessary.

• At this point you can use a small piping bag or just a spoon to place the egg mixture in the egg whites, divided evenly.

• Sprinkle on the paprika. Garnish with a few chopped chives on each.