Big Game Deviled Eggs

Big Game Deviled Eggs
  • 2 quarts water
  • 1/2 cup distilled white vinegar
  • 10 large eggs
  • 1/4 cup mayonnaise
  • 3 tablespoons Dijon mustard, smooth style
  • 2 teaspoons sweet pickle relish juice
  • 1/4 teaspoon onion powder
  • 1 1/2 tablespoons real bacon bits
  • 1 pinch paprika, or more to taste


  1. Bring water to a boil over high heat and stir in the vinegar. Carefully lower the eggs into the boiling water.
  2. Return eggs to a boil over medium heat and boil for 15 minutes.
  3. Transfer the eggs to a colander set in the sink, and run cold water over the eggs for about 5 minutes to chill.
  4. Peel the eggs under a light stream of cold water and set aside in cold water to finish chilling, about 10 minutes.
  5. Slice the eggs lengthwise; scoop the egg yolks into a bowl.
  6. Mash the egg yolks with a fork, then stir in the mayonnaise, 1 tablespoon at a time, until smooth; stir in the Dijon mustard.
  7. Mix in sweet pickle relish juice, onion powder, and bacon bits; stir with the fork until the yolk mixture is thoroughly combined.
  8. Fill each egg white half with the yolk mixture using a spoon.
  9. Dust the deviled eggs with paprika and transfer to a platter.
  10. Cover the platter with plastic wrap and refrigerate until cold and the flavors have blended, at least 1 hour.

04/18/2018
Big Game Deviled Eggs, recipe PT15M PT1H 5 455 calories

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