Bacon and Cheese Deviled Eggs

Sometimes, it just all comes together. This blog is called "In Search Of The Best Deviled Eggs" and so far, these are the best. By far. The proportion was perfect. The texture was excellent. And, of course, everything is better with bacon. And everything with bacon is even better with cheese. This recipe even has that unique characteristic that so many recipes lack - in this case, vinegar.

There are some caveats to this recipe, however. It's labor-intensive, since it involves frying bacon. And it's very important that the bacon is cooked very crisp - I cooked twice as many slices as necessary, then used the crispiest parts of each strip. And in order for the texture to turn out right, the cheddar cheese must be grated VERY finely.

Recipe:

6 hard-boiled eggs
3 tablespoons mayonnaise
2 slices bacon, cooked crisp, crumbled
2 teaspoons vinegar
1/4 cup finely grated Cheddar cheese
1/8 teaspoon salt


Above: adding the mayonnaise, bacon, and vinegar to the crumbled egg yolks.

Above: adding the Cheddar cheese and salt, just a pinch

Above: the finished product - The Best Deviled Eggs (so far)

This is why I created this blog. I won't stop now, but I will be surprised if very many deviled egg recipes surpass this one.

Overall: 83 out of 100

Texture: 19 out of 20

Flavor: 19 out of 20

Uniqueness: 17 out of 20

Appearance: 16 out of 20

Ease of preparation: 12 out of 20 (because of the need to fry bacon)

Comments?

Deviled Eggs "The Way I Like Them" - Round 2

So I've never re-tried a deviled egg recipe. But last week's "Deviled Eggs The Way I Like Them" was SO CLOSE to being great, I decided to tweak a few of the proportions and give it a go again! And the result was great!

I used less ranch dressing and mayonnaise, the combined total mixture of each was slightly less than 1/4 cup for 6 hard-boiled eggs. This not only reduced the amount of filling, which was WAY too much when I tried this recipe the first time, but also made the filling thicker. Also, I used dry rather than prepared mustard.

Recipe:

6 hard-boiled eggs
slightly less than 1/8 cup ranch dressing
slightly less than 1/8 cup mayonnaise
1/2 tablespoon dry mustard
1 tablespoon sweet pickle relish
seasoning salt to taste


Above: using a 1/4 cup measuring cup, I mixed both the ranch dressing and mayonnaise to total slightly less than 1/4 cup.

Above: adding the dry mustard, the sweet pickle relish, and the seasoned salt.

Above: the finished product, garnished with paprika.

So the taste, again, of this recipe was great. And the texture, finally, works out... as does the proportion. I'm glad I went back and retried this recipe, because these are pretty simple, easy-to-make, yet not bland deviled eggs.

Overall: 80 out of 100

Texture: 18 out of 20

Flavor: 18 out of 20

Uniqueness: 10 out of 20

Appearance: 17 out of 20 (2 additional points because the eggs didn't appear runny)

Ease of preparation: 17 out of 20

Comments?