Origin of my famous deviled-egg recipe

 Thinsulate insulated Kup Kap on wine glass to keep flying critters  from swimming in the glass.

Thinsulate insulated Kup Kap on wine glass to keep flying critters  from swimming in the glass.

Forty years ago, I volunteered to bring deviled eggs to a cookout. The day of the event I discovered I had no pickle relish to make the eggs. I didn’t have transportation to a food store to buy a jar.

Controlling my panic, I began looking through my refrigerator and cupboards to find substitutes. I found cheese slices and bacon so made the following recipe. Over the years, I’ve served thousands of these deviled eggs. They disappear quickly!

  • 6 hardboiled eggs
  • 6 pieces of crispy bacon
  • 3 slices of American cheese
  • 1/2 teaspoon mustard

Peel, rinse, and cut the hardboiled eggs in half lengthwise. Scoop out the yokes and put into a small bowl. Lay the white halves on an egg tray. 

Smash the yokes into tiny crumbs with a fork or pastry cutter. Chop bacon and cheese slices very fine in a food processor on highest speed. Add to yokes. Stir in mustard. Add mayonnaise to moisten the mixture. Opt: Add black pepper to taste. 

Scoop egg mixture into egg-white halves. Sprinkle paprika on the eggs for color. Chill.