Mmm. Deviled eggs.  I enjoy making and bringing these to parties–and I notice that they always seem to go so quickly.  Since store-bought mayo is usually full of vegetable and/or seed-oils (like nerve damage-causing canola or infertility-causing soy), these are made with my trusty and delicious homemade mayo (Paleonnaise).

Time: 40 mins / Cost: $6 / Servings: 6-12

INGREDIENTS:

6 hard-boiled eggs
2 heaping tablespoons mayo
1 tsp horseradish mustard
2 tsp apple cider vinegar
1 strip crispy cooked bacon
Paprika
Capers
S&P

THE PROCESS:

Heat water in medium saucepan until boiling. Once your water is boiling, slowly drop in your 6 eggs. It helps if the eggs are room temperature first, to avoid breaking the shell.  (No worries if you shell breaks though–you can still use the eggs.)  Set your kitchen timer for 12 minutes. Meanwhile, heat a pan on low heat and start your strip of bacon. Cook on low heat to produce a delicious and crispy–and unburnt–piece of bacon.

When your timer for the eggs goes off, remove the pan from heat and pour off the hot water to replace with cold. Keep pouring off the hot water and replacing with cold until the water stays cool; add some ice cubes to continue cooling process. Let your now hard-boiled eggs sit for 10-15 minutes to keep cooling. Your bacon should be close to done or done now. Once cooked and sufficiently crispy–but not burned–remove your bacon from heat and let it sit until you’re ready for it.  Resist the temptation to eat it.

Now for the eggs.  Time to peel them.  To peel an egg, lightly tap the shell on a cutting board or counter top to make some cracks all around. Remove the shell and then rinse to get rid of any little pieces that might be left. Once peeled and clean, cut the egg in half lengthwise — and pop out the yolk to place in a separate bowl that’s large enough to add your remaining ingredients to and mix with a fork.  Continue until all six eggs are peeled and clean, placing the two halves of each egg on a plate once you’ve removed the yolk.

Now add your mayo, mustard, vinegar, and salt and pepper to taste to your bowl with egg yolks and use a fork to mash and stir until smooth. Crumple your bacon strip with your hands, add to your bowl, and stir to mix in. Then use a small spoon to fill your egg-white shells, distribute filling evenly between 12 eggwhite shells. Once filled, add a few capers to each deviled-egg and then sprinkle with paprika.

Enjoy!