Football Deviled Eggs With Or Without Bacon Food

DEVILED EGG FOOTBALLS

Steps:

• Cut hard boiled eggs in half lengthwise.
• Remove the yolks and crumble them in a bowl.
• Add 1/3 cup Miracle Whip or mayonnaise, mustard, pickle juice, and salt and stir until smooth and creamy.
• Equally divide the filling among the 12 egg halves, spreading the filing in an even layer over top of the egg, leaving about an 1/8th of an inch border around the outer edge of the egg.
• Sprinkle bacon over top and use your fingers to press the bacon into a football shape.
• Spoon the remaining 1 tablespoon of Miracle Whip or mayo into a small zip top bag. Snip off the tip leaving a small opening.
• Pipe a straight line of mayo down the center, going lengthwise, of each egg.
• Add 3-4 short lines of mayo going across the long line to create the football laces.
• Serve and enjoy!

FOOTBALL DEVILED EGGS WITH OR WITHOUT BACON

Steps:

• Boiling The Eggs
• Add eggs to saucepan and fill with cold water to about an inch or so above where the eggs lay
• Over high heat, bring to a full boil.
• Remove immediately, covering with a lid and let stand for 8 to 9 minutes.
• Pour the hot water into the sink and shake the eggs back and forth in the pan to...this will crack the eggs quite nicely.
• Place the pan full of eggs back in the sink and run the coldest water you can for about 5 minutes.
• Remove the eggs from the water, dumping the water down the drain when done.
• Peel the eggs and place to the side
• Alternatively, you can place the eggs into an ice bath in a bowl to avoid running the water for so long.
• The Filling And Building
• Cook bacon in 10-inch skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Reserve 1 tablespoon fat.
• Slice each egg in half lengthwise with paring knife.
• Wipe knife after each slice.
• Transfer yolks to bowl; arrange whites on serving platter.
• Mash yolks with fork until no large lumps remain.
• Add mayonnaise and mustard and use rubber spatula to smear mixture against side of bowl until thick, smooth paste forms, 1 to 2 minutes.
• Add reserved bacon fat, chives, vinegar, salt, and cayenne and mix until fully incorporated.
• Stir in three-quarters of bacon.
• Here you have two options. Either use a spoon or the method I prefer, transfer yolk mixture to small, heavy-duty plastic bag.
• Press mixture into 1 corner and twist top of bag.
• Using scissors, snip ½ inch off filled corner.
• Squeezing bag, distribute yolk mixture evenly among egg white halves.
• Sprinkle each egg half with remaining bacon and serve...OR
• Place 1 chive lengthwise on the filled egg.
• Place 3 chives widthwise on the filled egg...this will appear as laces on a football.

DEVILED EGGS WITH BACON, FOOTBALL DEVILED EGGS

Steps:

• Lay the bacon on a sheet pan lined with parchment paper. Sprinkle the brown sugar on the bacon. Cook at 350 degrees for 10 minutes.
• Remove bacon from oven, drain fat and with a pastry brush, brush the bacon with the Stubbs Original BBQ Sauce. Return to oven and cook for another 10 minutes or until starting to crisp. You don't want the bacon too crispy or it will be hard to dice and slice.
• When bacon is done, remove from pan and let rest on paper towels.
• Meanwhile, hard boil the eggs. Shell and slice eggs in half. Separating the yolks from the whites. Place whites on a plate and yolks in a bowl.
• With a fork, blend the mustard, sour cream, sugar, mayo and salt and pepper (to taste) with the eggs yolks. Taste and adjust for flavor.
• With a very sharp knife, slice the bacon as thin as you can. These strips will be used for the football lace decorations. Fine dice about 3 tablespoons of the bacon and add to the egg yolk mixture.
• Fill the egg white shells with the egg yolk mixture. Decorate the tops of the eggs with the strips of bacon making a football lace pattern. Sprinkle with Stubbs BBQ seasoning.

DEVILED EGGS WITH CANDIED BACON

Steps:

• Preheat the oven to 350 degrees F.
• In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake, about 10 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, mince it and set aside, reserving a quarter of it for garnishing the eggs.
• Put the cold eggs in the bottom of a medium saucepan and cover with cold water. Bring water to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm). After they are peeled, you can then store them, covered, in the fridge.
• Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, the scallions and the minced bacon in a medium mixing bowl. Season with the salt.
• Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk to pop it out of the white. Add the yolks to the bowl with the mayonnaise mixture. Mash together, using a fork, until smooth.
• Put the filling in a re-sealable bag. Cut one end off and pipe the filling into the egg whites. Sprinkle with the paprika, extra bacon bits and dill before serving.
• Cook's Notes:.
• A wire rack is a great way to cook bacon because the air can circulate around the bacon making it crispy and delicious.
• Plastic bags are a great tool to use in place of a piping bag, easy and disposable.