Deviled Eggs Supreme

Note: If you don’t have Cavender’s, use 1/4 teaspoon salt, 1/8 teaspoon granulated garlic, and 1/8 teaspoon pepper.

In a large pot or Dutch oven, add eggs and cover with cold water. Cook over high heat until water comes to a boil. Cover and remove from heat for fifteen minutes.

While eggs are cooking, fry bacon until crisp. Remove to a paper towel-lined plate. Drain grease, reserving about a tablespoon of grease in the skillet. Add onions and saute until caramelized. Crumble bacon and onion together and reserve for garnishing eggs.

Drain eggs and allow cold water to run over cooked eggs until cooled. Peel eggs, gently rinse and pat dry.

Slice eggs in half lengthwise, removing yolks into a small bowl and setting the whites aside. With a fork, mash yolks until completely broken up. Stir in mayo, mustard, pickle juice, milk and Cavender’s. Combine until smooth. Spoon or pipe filling into egg whites. Garnish with onion and bacon just before serving.

Enjoy!

Miss