Deviled Eggs

Summer is just about here. We have had an incredibly warm several weeks in the Pacific Northwest. But the Rose Parade is fast approaching, so I am reasonably sure the heat and sunshine are about to end for awhile. No matter, we PNWers picnic in the liquid sunshine. We're hearty that way. And what picnic, or bar-b-que for that matter, would be complete without the time honored staple of deviled eggs. Everyone loves deviled eggs, don't they? I honestly haven't met anyone who didn't. Kids especially seem to enjoy them. One time we had a family get together...a bar-b-que with all the trimmings....including 3 dozen of my deviled eggs. Should be plenty, I thought. That was until one little 5 year old egg addict discovered the plate! That little thing downed 6 egg halves faster than you can say "Jack Robinson"! We knew from that point on we would need to have more on hand than expected if the little minx was coming. 

I have always made the standard deviled egg with little veering from the family recipe. Then, as I was going through my Farm Journal cookbooks, I found a couple of different recipes with many variations offered. The following is what I ended up with....and I have to say,"Wow!" Let me know if you agree.

Ingredients

6 hard boiled eggs

2 slices crisp bacon

1 tsp. apple cider vinegar

1 tsp. sugar

1/2 tsp. salt

1/8 tsp. pepper

1 tsp. spicy brown mustard

1/4 cup plain yogurt

I like to use the food processor for making the deviled part of the eggs. Put the bacon into the bowl of the processor and pulse a few times until the bacon is in small bits. Slice the eggs in half, lengthwise, remove yolks, and add to the processor.

Add the remaining ingredients and blend until desired consistency. I like mine fairly fluffy. Heap into the bowls of the eggs. If you really want to be "uptown" you can pipe the filling in with a pastry bag. And I like to sprinkle with paprika as a final touch.

Notes:Oh My Gosh! These were heavenly! This may be the only way I make them ever again. The bacon added an unexpected crunch. And there were so many layers of flavor. Yum, yum, yum. Enjoy!