Bacon Devilled Eggs

Bacon Devilled Eggs

I have learned a few things over the years when Cooking Bacon, Always cook up 3-4 extra pieces for breakfast, crumble any left over bacon you have and add to Just about anything from Cookie dough to Ice Cream, It Kicks up the Flavour.

My Thanksgiving Devilled Eggs, were delicious, So here goes the Mayo Recipe I used to make them :)

Bacon Mayonnaise
1 egg yolk

3/4 teaspoon Spicy mustard
1 teaspoon lemon juice
Sea salt and freshly ground pepper
4 oz liquid bacon fat
3 oz olive oil

Drizzle the oil into the egg with the stick blender running, makes the perfect Mayonnaise for the Devilled eggs, (makes 1/2 cup)

Devilled eggs 

12 hard-cooked large eggs
1/2 cup Bacon mayonnaise
1 Teaspoon Yellow Mustard
1 Tablespoon of Honey
Salt and pepper to taste

pinch of Paprika

1. Mash yolks with a fork, then stir in mayonnaise, honey, and mustard until well blended. Add salt and pepper to taste. (I use the stick blender So that it pipes easier)
2. Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half. 
3. .Sprinkle paprika on top, Serve immediately or cover and chill up to 4 hours.