Sunday, July 28, 2019

deviled eggs (with bacon grease)

While making this dish, I realized I was down to my last spoonful of bacon grease. I texted this sad state of affairs to a group of friends, so that they might have a chuckle... and less than seven minutes later, there was a knock on the door and Aepilot Jim was standing there with a tub of 5 pounds of bacon grease, so I could refill my jar. I have the best friends!

Deviled eggs (with bacon grease)

16 eggs (It's what my large pot easily holds.)

1/4 to 1/2 cup mayo
1 tsp mustard powder
1 Tbsp spicy brown mustard*
1 tsp Tabasco (or more, to taste)
1 Tbsp bacon grease
8 dill pickle slices, minced
1Tbsp pickle juice to thin the mix, if needed
1 tsp white pepper
1/2 tsp salt (omit if using pickle juice to thin)

mesquite-smoked salt sprinkled on top
smoked spanish paprika sprinkled on top

Hard-boil your eggs, however makes you happiest, and shell them. Cut the eggs in half and dump all the yolks in a bowl, put eggs on your tray or paper-towel lined paper place, whatever.

Mash yolks until they're finely crumbled. Add everything else, mix well. When the only lumps left are the pickles, spoon into a sandwich bag, cut the tip of a corner off, and squeeze out the filling to fill each half an egg. Sprinkle the mesquite-smoked salt and paprika on top.

I prefer to make a day ahead, so I don't have to worry about it and they're ready to go when people come over for dinner. Also, lets the flavours meld and mingle.

*I actually have been using Fischer's Dusseldorf mustard, but any good spicy brown mustard will do


  1. I'm a sucker for deviled eggs, a desire which apparently runs in the males in my family. (Don't ask me to explain why that is.) Yours sound quite delicious.

  2. Best recipe thus far! Keep that one! :-)

  3. Replacing the pickles and pickle juice with minced stuffed green olives is an interesting variation

  4. We keep a jar of Mount Olive dill relish for devilled eggs and tuna salad. Will try this recipe soon. Thanks, John in Indy

  5. I'm going to steal the bacon grease and sandwich bag parts, but I really don't like dill pickles, so I'll stick with my current recipe's green stuff (whatever fresh herbs are handy).