Author Notes: My mom tweaked this recipe from a Tupperware cookbook back in the late 70's. She made them at every holiday, every party and anytime I asked. We brought them to barbeque's and office parties, eventually they were requested along with our invite. Everyone would ask for the recipe but my mother chose to guard it with her life since her mother was a horrible cook and never passed anything special down to her. She wanted this (and a few other recipes) to be our family secret. Since I took my first grown up job at 23 I started a tradition of bringing deviled eggs for office potlucks. After moving to Maine I continued to bring my Mom's deviled eggs to every holiday, office party, and barbeque I was invited to. They are now requested by my friends and family along with my invite. —DomesticWit
Makes: 16 halves
Hard boiled eggs
Slices Applewood Smoked Bacon, cooked, drained, crumbled
teaspoons yellow mustard
teaspoon ground black pepper
tablespoon diced fresh parsley
- Remove egg yolks from whites and smash, leaving small chunks.
- Mix with remaining ingredients except the parsley, slowly adding the mayonnaise and mustard until you get a proper consistency. You can always add more if needed (but remember, you can never take it away, so be careful). Mixture should be smooth but not runny!
- Refill egg halves with yolk mixture.
- Garnish with parsley.
- Bacon can be omitted to make them vegetarian. Use Smoked Paprika instead to add a bacon like flavor to the eggs.