These are not her devilled eggs, but they are delicious! You know the secret ingredient… yes… bacon 🙂
Start by boiling your eggs. Yes, there is an art to the perfect boiled eggs. Put however many eggs you will be boiling in the pan, and cover them with water just until they are covered. If you put too much water, when the eggs come to a boil, they will be bouncing all over the place, crack, and their guts will spill all into the water. You don’t want egg guts in your water. THEN turn the burner on to high heat. Once the water starts to boil, turn it down to medium high heat (because you don’t want your eggs bouncing all over the place) and let it boil for 3 minutes. After 3 minutes, turn off the burner and leave the pan there for 10 minutes. After 10 minutes take the pan and let cold water run over the eggs until they are cooled enough to peel.
While your eggs are cooking, cook 2 pieces of bacon into bacon bits. To do this, I cut up the bacon with my kitchen scissors BEFORE cooking. Then crisp the bacon up and put it on a paper towel to get all the grease off.
Ok, so peel your eggs (I used 8 eggs for this recipe) and cut them open. Put all the yolks in a sealable sandwich bag. Add to the bag the cooked bacon, 1/2 C mayonnaise (I use Vegannaise), 1 tsp mustard, 2 shakes of garlic salt, 2 shakes of paprika, and 1/8 C diced onion (you can omit if you don’t care for onions). Close the bag and “squish” this all together to mix thoroughly. Then cut the end of the sandwich bag and “pipe” the filling back into the halved eggs. This is the easiest way I have found to get the filling back into the egg without making a huge mess. Then sprinkle your eggs with a little paprika and serve!