Deviled Eggs
Ingredients:
6 eggs
1/4 c Mayonnaise
1 tsp mustard
1/2 tsp honey
1/2 tsp smoked paprika
1/2 tsp chili powder
1/2 tsp brown sugar
1/4 tsp salt
2 slices bacon, fried crisp and crumbled
Instructions:
Add 6 eggs to a pot of boiling water, and boil for 10 minutes. Remove and rinse with cold water. Set aside to cool. In a medium bowl, mix mayonnaise, mustard, and honey (you have to trust me on the honey—I learned this trick from my daughter, and it makes a huge difference). Peel the cooled eggs and slice in half lengthwise, being careful to preserve the whites.
Mash the cooked yolks with a fork and fold into the mayonnaise mixture until smooth. I like using my big stand mixer with the whisk attachment for the filling, but a fork or regular whisk works fine.
Spoon the egg mixture back into the egg whites. In a small bowl, combine the paprika, chili powder, brown sugar, and salt. Sprinkle a little of this seasoning mixture on top of each egg, and top with the crumbled bacon. Refrigerate until ready to serve, or eat them all immediately if you can’t hold out.
