SANDRA’S DIVINE DEVILED EGGS

Deviled eggs in many variations 
are a must-have
holiday and get-together staple - 


(Within minutes after posting, 
this was featured
 @ http://flickriver.com
/photos/tags/bacon/; 
and a couple days later 
@ http://pinterest.com/amandalynnd/recipes/
amandalynnd/recipes/, 
and @  http://pinterest.com/
pin/271834527477972022/ -- Think it's the bacon ?? ;)

Yields: 24 halves

Prep: 30 Mins. | Cook 15 Mins.

INGREDIENTS:

1 doz. organic large eggs

¼ cup mayonnaise (more or less, to your desired moistness)

2 tablespoons sweet pickle relish

½ teaspoon yellow mustard

¼ teaspoon garlic powder

¼ teaspoon onion powder

½ teaspoon fresh lemon juice

fine-grain kosher salt and freshly ground pepper, to taste

***Garnish options:

paprika

freshly chopped parsley

2 strips of bacon, browned, and chopped into bits

METHOD:

Add the eggs to a medium saucepan, and cover with cold water so it is about 2 inches over the top of them.  Bring to boil over medium-high heat, and cook for 15 minutes.

Meanwhile, brown the bacon in a medium skillet over medium-high heat, until crisp and brown.  Drain on a paper towel line plate.  Chop into bits, and set aside.

Drain the hot water from the eggs in pot, and fill with cold water to quickly cool them.  Once cooled, cut the eggs in half lengthwise.  Add the yolks to a medium bowl and smash with a fork.  Add the remaining ingredients and mix until smooth, except the garnish elements (paprika, parsley, and bacon bits).  Using a teaspoon, fill the egg white halves as shown in photograph.  Garnish each egg with the garnish elements in order listed.  Place egg halves on a decorative serving platter.  Enjoy!

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Tip: Refrigerate any left-over deviled eggs in an airtight container.