Deviled Eggs Ala Gillis – So Baconated.


At Gillis Gardens, we almost always have an abundance of eggs. Even after losing 2/3 of our flock earlier this year, we still get about 2 and a half dozen eggs every week.

This means, have a family reunion? We bring eggs. In the past, we’ve always brought a jar of our (locally famous) spicy pickled eggs. This last weekend, we decided to go a different route- Deviled.

The Finished Egg, in all its Deviled, Baconated Glory

Now, first step in this delightfully devilish little treat is to Steam Your Eggs.

No joke, that is our sure fire way to create beautiful, solid hard boiled eggs, every time.

After you have your eggs ready, cut them in half and separate the yolk from the white. Do this carefully so you don’t break your whites.

I lay my whites out on whatever serving tray I’m using, immediately. The less you move them around, the more intact they’ll stay. Put your yolks in a bowl and mash them to smithereens with a fork. Add in Garlic and Onion Powders, salt, pepper, yellow mustard and mayo to taste.

For a total of 42 finished eggs, we used-

  • 3/4 cup mayo
  • 1 tbsp yellow mustard
  • 1tsp of the garlic and onion powders
  • 1/2 tsp salt and pepper each.
  • about half the yolks

I’m a big believer in doin’ your own thing tho.

Except, for this key point. USE A BLENDER. If you want a true, creamy consistency to your yolk, a blender will do all your work for you in seconds.

Next, put your finished mixture into a piping bag and fill those little white edible bowls.

After, burn up some bacon. Let it cool completely and chop it into fine bits.


Sprinkle those bacon bits onto your eggs. We also dash paprika and parsley over the top for a bit of a garnish.

But really- as a final point about deviled eggs, HAVE FUN. Play with the ingredients. Use brown mustard instead of yellow. Or greek yogurt instead of mayo. The possibilities are phenomenally endless. Because Eggs are Eggseptional (sue me!)

Until next time, have a wicked good day!

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