Bacon Deviled Eggs
12 eggs
4 slices bacon diced
1 T salt
4 T mayonnaise
2 tsp yellow mustard
2 T sweet pickle relish
1 T sweet pickle juice
1 tsp Igotchu seafood seasoning
In a 4 quart stock pot add 2 quarts of water and 1 tablespoon of salt. Gently place eggs in the stock pot. Bring to boil over medium high heat and boil for 7 minutes. Remove pot from heat and drain. Add eggs to a large bowl of ice water and let sit for 2 minutes. Peel eggs under cool running water and pat dry. Fry diced bacon in skillet until crisp, remove bacon with slotted spoon on paper towel lined dish. Cut eggs in half lengthwise and place yolks in a small bowl and place halved egg whites on a serving platter. Mash egg yolks with a fork until fine. To egg yolks add mayonnaise, mustard, sweet pickle relish, sweet pickle juice and Igotchu seafood seasoning. Mix well to combine all ingredients. In a baggy or piping bag place egg yolk ingredients with a spoon. Cut a small piece off the corner and pipe the filling into eggs. Garnish with paprika or Igotchu seafood seasoning and bacon. Chill 1 hour
