Big Game Deviled Eggs

1. 1

   Bring water to a boil over high heat and stir in the vinegar. Carefully lower the eggs into the boiling water.

2. 2

   Return eggs to a boil over medium heat and boil for 15 minutes.

3. 3

   Transfer the eggs to a colander set in the sink, and run cold water over the eggs for about 5 minutes to chill.

4. 4

   Peel the eggs under a light stream of cold water and set aside in cold water to finish chilling, about 10 minutes.

5. 5

   Slice the eggs lengthwise; scoop the egg yolks into a bowl.

6. 6

   Mash the egg yolks with a fork, then stir in the mayonnaise, 1 tablespoon at a time, until smooth; stir in the Dijon mustard.

7. 7

   Mix in sweet pickle relish juice, onion powder, and bacon bits; stir with the fork until the yolk mixture is thoroughly combined.

8. 8

   Fill each egg white half with the yolk mixture using a spoon.

9. 9

   Dust the deviled eggs with paprika and transfer to a platter.

10. 10

    Cover the platter with plastic wrap and refrigerate until cold and the flavors have blended, at least 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.