Southern, Deviled Eggs
1 pound bacon cooked crispy
6 tablespoons mayonnaise
2 teaspoons yellow mustard
2 teaspoons Dijon mustard
Salt & white pepper
Deviled Eggs Topping
1/2 teaspoon sugar
1 teaspoon white balsamic vinegar
4 tablespoons finely chopped bacon
2 tablespoons sweet, pickle relish
1.5 tablespoons finely chopped green onion
3 pounds gold potatoes, peeled, sliced into 1/2 inch rounds and quartered
2.5 quarts water
2 tablespoons salt
3/4 cup thinly sliced, sweet Gherkin (mini) pickles
1/2 cup chopped sweet onion
2 tablespoons coarsely chopped Italian parsley
Salt & pepper
1.5 cup mayonnaise
3/4 cup sour cream
1.5 tablespoons Dijon mustard
1 tablespoon yellow mustard
1/3 teaspoon white pepper
2 teaspoons white balsamic vinegar
2.5 teaspoons sugar
1 teaspoon chili garlic sauce-Use more to desired heat preference.
Sliced green onions
Chopped flat leaf parsley
Place the eggs in a bowl and cover with hot water, to warm. Bring a pot of water to a boil, place the eggs in the water and boil for 12 minutes. Pour hot water out, add cold water to cool the eggs, and peel.
Slice the eggs in half lengthwise and remove the yolks into a mixing bowl. Add the mayonnaise, mustards, salt & pepper to taste and mash & mix with a large serving spoon.
Deviled Eggs Topping
Add the sugar and vinegar to a small bowl and whisk to dissolve. Add the remaining ingredients.
Fill each egg with the yolk mixture using a spoon. Indent each egg in the center using a teaspoon and fill indention with the bacon topping. The bottom of the spoon can be dipped in white balsamic vinegar to prevent sticking, being sure to tap off excess vinegar. Chill in the refrigerator.
Bring the water & salt to a boil in a large pot and add the potatoes. Boil until the potatoes are fork tender, drain and spoon into a large mixing bowl to cool.
Once warm to the touch, add the pickles, onion, parsley, and toss. Salt & pepper to taste.
Whisk all of the ingredients together and pour desired amount over the potatoes. Mix well and spoon into a serving bowl. Arrange the deviled eggs into the salad and on top of the salad. Top with more bacon, green onions and parsley. Serves 10-12