We love our deviled eggs, but we’ve been known to make a mess of them in the cooler. For foolproof packing, try cutting hardboiled eggs across the equator instead of pole to pole. You can then pack them right back into the cardboard egg cartons, which keep your pretty filling protected. Serve with toothpicks for easy removal. This recipe comes from Suzanne Strickland of Stone Soup in Landrum.
Ingredients
SERVINGS: 24
- 12 large eggs
- 3 bacon slices
- ⅓ cup mayonnaise
- 2 teaspoons Dijon mustard
- 1 tablespoon chopped scallions, plus additional for garnish
- Kosher salt and freshly ground black pepper
Preparation
Fry bacon until crisp and crumble. Reserve fat.
Put 12 eggs in a saucepan and cover with cold water. Bring to a boil and turn off heat, cover, and let sit for 12 minutes. Peel eggs when cool, and slice in half.
Place egg yolks, mayonnaise, Dijon, scallions and 2 tablespoons reserved bacon fat into the bowl of a stand mixer, mixing until well incorporated. Season with salt and pepper to taste.
Scoop yolks mixture into sandwich bag. Snip a corner of the bag and pipe filling into egg whites. Top with scallions and bacon.
