Deviled Eggs with Hickory Grilled Bacon
RECIPE INFO:
PREP TIME: 20 Minutes COOK TIME: 30 Minutes SERVES: 12 Guests
WE RECOMMEND:
B&B Texas Style Season It All B&B Hickory Lump Charcoal
INGREDIENTS:
12 large eggs 1/4 cup mayonnaise 1/3 cup finely chopped bacon (approximately 6 slices) 1 tablespoon Dijon mustard ¼ teaspoon B&B Texas Style Season It All 1/8 teaspoon hot sauce
DIRECTIONS:
Place thick-cut bacon directly on grill grate over glowing B&B Hickory Lump Charcoal. Make sure there’s high heat on one side and low heat on the other. Remember, bacon contains a lot of fat so be careful of flares. Grill until crisp, but not burnt. Remove from heat and repeat to self “I will not eat all the bacon! I will not eat all the bacon!” Gently add eggs to a large saucepan in a single layer. Fill saucepan with water to a depth of about 3 inches. Bring to a boil on the stovetop, and cover. Once water has reached boiling, remove from heat, and let stand 15 minutes. Stop thinking about that crispy, delicious bacon. Carefully drain, then, fill the pan with cold water and ice. Let stand 5 minutes. Tap each egg firmly on the counter until cracks form all over the shell, and peel under cold running water. Cut eggs in half lengthwise and remove the yolks, then place egg whites, cut side up, onto a serving plate. Using a fork, mash yolks together with mayonnaise, Dijon mustard, B&B Texas Style Season It All, and hot sauce; mix until smooth. Spoon yolk mixture evenly into egg white halves. Okay, now you can finally chop the bacon! Top each egg with a sprinkle of B&B Texas Style Season It All and a generous amount of crispy hickory smoked bacon.
