deviled eggs (with bacon grease)
While making this dish, I realized I was down to my last spoonful of bacon grease. I texted this sad state of affairs to a group of friends, so that they might have a chuckle… and less than seven minutes later, there was a knock on the door and Mary was standing there with a tub of 5 pounds of bacon grease, so I could refill my jar. I have the best friends!
Deviled eggs (with bacon grease)
16 eggs (It’s what my large pot easily holds.)
1/4 to 1/2 cup mayo
1 tsp mustard powder
1 Tbsp spicy brown mustard*
1 tsp Tabasco (or more, to taste)
1 Tbsp bacon grease
8 dill pickle slices, minced
1Tbsp pickle juice to thin the mix, if needed
1 tsp white pepper
1/2 tsp salt (omit if using pickle juice to thin)
mesquite-smoked salt sprinkled on top
smoked spanish paprika sprinkled on top
Hard-boil your eggs, however makes you happiest, and shell them. Cut the eggs in half and dump all the yolks in a bowl, put eggs on your tray or paper-towel lined paper place, whatever.
Mash yolks until they’re finely crumbled. Add everything else, mix well. When the only lumps left are the pickles, spoon into a sandwich bag, cut the tip of a corner off, and squeeze out the filling to fill each half an egg. Sprinkle the mesquite-smoked salt and paprika on top.
I prefer to make a day ahead, so I don’t have to worry about it and they’re ready to go when people come over for dinner. Also, lets the flavours meld and mingle.