Huevos El Diablo

Huevos El Diablo

Brian Leigh

When I lived in the north, we ate deviled eggs, but after living in the south, I realize that this is a integral side dish to any gathering, be it friends, family or even just a work activity. Y'all serve up devil'd eggs everywhere! Try these at your next function!

Ingredients

Preparation

  • 12 large eggs
  • 3 teaspoons The Clevelander Sauce
  • 4 teaspoons distilled white vinegar
  • 3 tablespoons mayonnaise
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoons Somethin' To Cry About
  • Applewood smoked bacon - because reasons.
  1. Rinse eggs with warm water and place directly on the grate of your oven. Place a sheet pan under the eggs in case of breakage. Turn on the oven to 325 and set a timer for 30 minutes. Meanwhile, prepare a bowl with water and ice to shock your eggs. After they are out of the oven, place in the cold bath and let cool for 15 minutes before peeling.
  2. After your eggs have left the oven, adjust the heat to 400 and place bacon on a grated baking sheet and cook for 20 minutes or until crispy. Remove bacon and set aside to cool.
  3. Halve eggs lengthwise and carefully scoop out yolks. Place yolks in a bowl and mash with a fork. Add The Clevelander Sauce, the pepper and half of the Somethin' To Cry About. Stir in mayonnaise and vinegar.  Mix until desired consistency is reached.
  4. Fill each egg white with about 1 1/2 teaspoons of the egg-yolk mixture and dust the top with the remaining Somethin' To Cry About to give it that kick. Shove a bacon shard into the heart of the egg and sit back in wonder at the joy you've wrought! Arrange the platter however you want, it wont matter once it hits the crowd! Be sure to eat an egg before ever serving - Devil'd Eggs are best served in odd numbers.

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