Bacon & Olive Deviled Eggs

Diets

Gluten free

Ingredients

Meat
- 1 Bacon

Refrigerated
- 12 Eggs, large

Condiments
- 1 Green olives
- 1/2 cup Mayonnaise
- 2 tsp Mustard
- 1/4 cup Sweet pickle relish

Baking & Spices
- 1 Black pepper
- 2 tbsp Salt

Liquids
- 1 Bowl of very icy water, Big

Found on auntbeesrecipes.com

Description

Brandi Burgess A.K.A. Aunt Bee has been married to the love of her life for 10 years. A Birmingham native, She and her husband helped run her parents successful business for 8 years before finally spreading their wings and setting out to make it on their own. They moved to Huntsville in 2012 where she is a stay at home mom, to their 2 kids ages 10 and 5. She has a passion for cooking for her family and trying new recipes.

Ingredients

12 large eggs
2 TBSP salt (this is to add to the water to be boiled NOT the deviled egg filling!)
Big bowl of very icy water
1/2 cup mayonnaise
1/4 cup sweet pickle relish
2 tsp mustard
black pepper
bacon, cooked crispy and chopped very small
green olives, sliced

Directions

Place eggs in a large saucepan covered by 2 inches of cold water. Add 2 TBSP of salt to the water. Place the pan over high heat and bring to a boil. Turn off heat and cover and let sit for 13 minutes. After exactly 13 minutes, remove the eggs from the pan and place them in an ice bath for 5 minutes. Carefully crack the shells and remove the peel under running water.
Half eggs length wise. Remove yolks and place in small bowl. Mash yolks with a fork and stir in mayonnaise, pickle relish and mustard. Add black pepper to taste. Fill egg whites evenly with yolk mixture. Top with crispy bacon pieces and sliced green olives. Store, covered in the refrigerator on a dish lined with paper towels to absorb moisture.