Big Game Deviled Eggs


  • 2 quarts water
  • ½ cup distilled white vinegar
  • 10large eggs
  • ¼ cup mayonnaise
  • 3 tablespoons Dijon mustard, smooth style
  • 2 teaspoons sweet pickle relish juice
  • ¼ teaspoon onion powder
  • 1 ½ tablespoons real bacon bits
  • 1 pinch paprika, or more to taste
  • Directions

  • Step 1

    Bring water to a boil over high heat and stir in the vinegar. Carefully lower the eggs into the boiling water.


  • Step 2

    Return eggs to a boil over medium heat and boil for 15 minutes.

  • Step 3

    Transfer the eggs to a colander set in the sink, and run cold water over the eggs for about 5 minutes to chill.

  • Step 4

    Peel the eggs under a light stream of cold water and set aside in cold water to finish chilling, about 10 minutes.

  • Step 5

    Slice the eggs lengthwise; scoop the egg yolks into a bowl.

  • Step 6

    Mash the egg yolks with a fork, then stir in the mayonnaise, 1 tablespoon at a time, until smooth; stir in the Dijon mustard.

  • Step 7

    Mix in sweet pickle relish juice, onion powder, and bacon bits; stir with the fork until the yolk mixture is thoroughly combined.

  • Step 8

    Fill each egg white half with the yolk mixture using a spoon.

  • Step 9

    Dust the deviled eggs with paprika and transfer to a platter.

  • Step 10

    Cover the platter with plastic wrap and refrigerate until cold and the flavors have blended, at least 1 hour.

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