Eat + Drink, Food & Recipes
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We’re Hungry For: Deviled Eggs

You have extra hard boiled eggs right about now, I can tell.

Let’s make a delicious snack.

Deviled Eggs, HJ Style Helen Jane Hearn TueNight Egg

Deviled Eggs, HJ Style (Photo Credit: helenjane/Flickr)

Helen Jane’s Deviled Eggs


6 hard boiled eggs
1/2 cup mayonnaise
1 tablespoon dijon mustard
1/2 teaspoon salt
4 slices bacon
1 tablespoon minced parsley


1. Cut the 4 slices of bacon into tiny, bacon bit sized pieces and brown in a pan. When cooked through and crispy, drain on paper towels. Taste three bacon bits because you deserve it.

2. Peel hard boiled eggs and slice them the long way, narrow top to bottom.

3. Pop the yellow yolks into a medium bowl and mash firmly until the consistency of damp yellow sulphury sand. Add mayonnaise, mustard and salt and stir through.

4. Also to your bowl, add 3/4 of your bacon bits and 3/4 of your minced parsley. Stir through.

5. Put mixture into a large plastic bag and snip off a corner, piping the mixture back into the empty holes of the hard boiled egg where the yolks used to be.

6. Sprinkle the tops with parsley and a few bacon bits. Serve amongst friends in a cool, airy brunch situation. We don’t want to end up in in a pickle like Pamie did earlier this year.


Filed under: Eat + Drink, Food & Recipes


Helen Jane Hearn

Helen Jane has written at since 1998. An entertaining enthusiast, Helen Jane is also a certified specialist of wine and founder of Cheesewhizzes, a nation-wide cheese tasting club (featured in Food & Wine magazine). Helen Jane has spoken at SXSW, the Foodbuzz Festival, Mom 2.0 and was a keynote speaker at the 2011 EVO conference. Helen Jane is also captain of her bocce team, Joanie Loves Bocce. She lives and plays in Napa Valley with her husband and tweets at @helenjane.

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