​​​​​​​​​Deviled Eggs

​Everytime I make deviled eggs the Inxs song, "Devil Inside" pops into my head. But I like to rewrite the lyrics: "Spices inside, bacon outside. Every single deviled egg has mayo inside." What's heavenly about deviled eggs are the variations on what you can add depending on your personal tastes. This recipe plays with your pallet. The flavors come in waves. Your taste buds will experiences savory, sweetness, sourness, bitterness, and saltiness at different times during the bite and while you chew.

PREP TIME: 15 Minutes CHILL TIME: ​30 Minutes

INGREDIENTS

• 6 Large Hard-Boiled Eggs - 468 Calories
  
• 1 tsp. Dried Dill - 3 Calories
• 1 Tbsp. Dill Pickle Relish - 5 Calories
• ​2 Tbsp. Sour Cream - 46 Calories
  
• ​1 Tbsp. Mayonnaise - 94 Calories
• ​1 tsp. Spicy Mustard - 5 Calories
  
• ​1/2 tsp. Ground Red Pepper - 3 Calories
  
• ​2 Tbsp. Fresh Lemon Thyme Leaves - 6 Calories
  
• 2 Strips Bacon, Cooked - 160 Calories
  
• 1/2 tsp. Brown Sugar - 9 Calories
  

SERVES 4: 200 Calories per 3 Halves
​​

HARD-BOILED EGG RECIPE: Place eggs in a single layer inside a saucepan. Add warm tap water to cover eggs. Heat on eggs on high just to boiling. Turn off burner. Cover pan. Lets eggs stand in hot water for about 20 minutes. Cool completely in bowl of ice water, then refrigerate until you're ready to eat or use in a recipe. 

NOTE: You can save yourself time by purchasing pre-peeled hard-boiled eggs and pre-cooked bacon. If you are trying to create picture perfect deviled egg, a simple disposable pastry bag with icing tip may be used to distribute the yolk mixture back into the egg white halves.

DIRECTIONS:

1. Peel cooled hard-boiled eggs. Halve eggs lengthwise. Remove yolks and place the yoke in a small bowl.
   
2. Mash yolks and mixed with mayonnaise, sour cream, mustard, pickle relish, ground red pepper.
   
3. ​Use a hand mixer to beat the egg yolks into a smooth creamy consistency.
   
4. ​Sprinkle dried dill over the backside of the eggs.
   
5. Take thyme leaves, brown sugar and bacon and grind them into tiny bits with a small food processer.
   
6. Scoop the yolk mixture from the bowl and pipe back into each egg "cup".
   
7. Garnish with the thyme and brown sugar flavored bacon bits.
8. ​Chill for a minimum of 30 minutes.