JENNY'S MEATY DEVILED EGGS
The inspiration behind this recipe is my love of bacon and my love of deviled eggs! Put the two together and it is M-A-G-I-C! The recipe makes quite a bit of filling. Even with generous applications to the eggs, there should still be some left over.
Provided by Jenny Glenn
Categories Poultry Appetizers
Time 35m
Number Of Ingredients 11
Steps:
- 1. Cut the eggs in half lengthwise and pop the yolks into a medium mixing bowl. Set the whites aside.
- 2. Mince the Spam and bacon bits, then brown in skillet or pan; blot excess grease. To the bowl with the yolks, add the meat mixture and mayonnaise. With a pastry knife or the back of a fork, mash all ingredients together until the mixture is relatively smooth.
- 3. Add the liquid smoke, lemon juice and honey mustard. Mix well, adding a little salt and pepper to your liking. If the mixture is too stiff, add small amounts of mayo and honey mustard to achieve desired taste & consistency.
- 4. Spoon or pipe the filling back into the egg whites. For decoration, place a large bacon bit piece on top of each egg. Or, if you prefer, dust the tops of the eggs with paprika or pico de gallo.
- 5. Cover and refrigerate, ideally, for at least 2 hours before serving.
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