There are few things in life that are not made better by the addition of bacon. Add to that the fact that bacon is ALWAYS made better by the addition of caramelized onions. In fact, I could be sautéing sweet onions in bacon grease and chances are pretty good it wouldn’t take but five minutes before at least a few people found their way into the Flexible Life kitchen asking what I was making.
When Ariel asked me to make gourmet deviled eggs for her college graduation party, onions and bacon were two of the first ingredients that popped into my head. After all, bacon goes with eggs, right? And caramelized onion goes with bacon? So naturally, the three of them would probably make a wonderful combination.
Ok, admittedly, I knew this for a fact because I’d thrown this combination together the previous fall when stepping in to emergency cater the rehearsal dinner for a friend’s son and they’d been a big hit. In fact, the party goers were eating them almost as fast as we could fill and garnish the next tray and send it out with the servers.
These are the perfect deviled eggs to pair with a BBQ or for a tailgating party. They are “manly” deviled eggs. They have big chunks of thick-cut bacon and a smoky sweet flavor from the caramelized onion. I made these with mayo, rather than Greek yogurt to give them a richer flavor, but I think Greek yogurt would work well if you were looking for a more mellow taste.
I couldn’t even get through the photo shoot without sneaking a bite, which I suppose turned out handy when it came to getting another angle for our blog pictures.
When plated up next to Butternut Squash deviled eggs, Buffalo Goat Cheese Deviled Eggs and my traditional style green onion deviled eggs, these were the fastest to get eaten.
If you’re looking for a bonus recipe, don’t forget how easy it is to turn deviled eggs into egg salad. Jen and Ariel are huge egg salad fans and we had plenty of deviled eggs leftover after our party. So, we chopped up the leftover eggs and turned it into egg salad. Paired with a nice ciabatta style roll, some romaine lettuce and a slice of tomato, this makes for a pretty hearty egg salad sandwich as well. All we really needed to do was add a bit of extra mayo into the mix so the consistency was right for sandwiches. (We also discovered that leftover deviled egg filling squirted out onto celery stocks makes for a deliciously crunchy treat as well!)
- 12 large or extra large hard boiled eggs, peeled, split and deyolked.*
- Half a pound of thick cut bacon, chopped up and pan fried
- 1 medium size sweet onion, thiny sliced and caramelized in bacon grease
- 2-4T Mayo
- Sprinkle of garlic powder
- Salt and Pepper to taste
- While you are boiling your eggs, take half a pound of thick sliced bacon and chop it up into quarter inch slices, then toss it all in the skillet to cook on medium high heat. When it’s done cooking, use a slotted spoon to transfer it to a plate covered in paper towels and drain all but one or two tablespoons of bacon grease.
- Use the bacon grease to sautee your sweet onions, stirring them every few minutes over medium heat until they reach a nice, richly golden hue.
- Place all of the egg yolks into the basin of your food processor and add roughly half of the onions, bacon and 2 Tablespoons of mayo.
- Give everything a good shake of salt and pepper and sprinkle about a fourth of a teaspoon of garlic powder into the mix.
- Run the processor until everything is looking pretty well blended. If things look too dry, add another tablespoon or two of mayo. Your first goal is really to get it to a nice, smooth consistency. From there, you might play around with adding more bacon, onions or mayo, depending on your taste. We went heavier on the onion than we did on the bacon and threw a few extra shakes of pepper into the mix.
- Scrape all of the finished filling into a ziplock bag and use a pair of scissors to snip the corner off. This makes filling your eggs a breeze. We made our filling and eggs two days before our event, and they stored just fine in the fridge.