Sharing Thanks Through a Homemade Classic

Gwendolyn Salata, Staff Writer

10-15 minutes


Thanksgiving isn’t Thanksgiving without deviled eggs, and bacon makes everything better!

(Yields 12 deviled eggs)

6 hard-boiled eggs

3 tablespoons of mayonnaise

1 tablespoon of pickle relish

1 teaspoon Dijon mustard

A pinch of salt and pepper

2 slices of bacon, cooked and crumbled (or premade bacon bits)

1 tablespoon of chives, diced

Sharp cheddar or gruyere cheese, freshly grated (optional)

A dash of paprika


Peel the cooled hard-boiled eggs. Gently cut the eggs in half longways. Remove the yolks of the eggs and put them in a mixing bowl. Mix the yolks, mayonnaise, pickle relish, Dijon mustard, salt and pepper together until creamy. Scoop mixture back into the egg whites. Top the deviled eggs with cheese (optional), bacon, chives and sprinkle with paprika. Cool them in the fridge 1-2 hours before serving to allow the yolks to harden.


The older the eggs, the better they peel after boiling. Running a light stream of cold water over the egg while peeling may help remove the shell. For a little heat, use spicy mayonnaise or add a drop of tabasco sauce on top of the deviled eggs. For creamier yolks, add more mayonnaise.