Bacon & Raspberry Deviled Eggs
- Ready in: 60 minutes
- Serves: 12
- Complexity: very easy
- kcal: 79
- 12 eggs
- 4 slices bacon
- ½ cup SIDS RASPBERRY HONEY MAYO
- ¼ cup minced red onion
- 1 tsp white sugar
- ½ tsp SIDS RASPBERRY VINEGAR
- ¼ tsp SIDS CRAZY SALT
- ¼ tsp freshly ground black pepper
- ¼ cup chopped fresh parsley
Place the eggs in a large pot in a single layer and fill with water to cover by 2 cm. Cover the saucepan and bring the water to a boil then immediately remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water in the sink. Peel and halve lengthwise. Separate the yolks from the whites, placing the yolks in a bowl and arrange the egg whites with the rounded side down onto a serving platter.
Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate then chop.
Mash the yolks with a fork. Add the bacon, SIDS RASPBERRY HONEY MAYO, onion, sugar, SIDS RASPBERRY VINEGAR, SIDS CRAZY SALT and pepper then stir until thoroughly combined. Spoon the mixture into the egg whites and garnish with parsley.
History: The term "deviled", in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity. The deviled egg can be seen in recipes as far back as ancient Rome, where they were traditionally served as a first course.