Deviled Eggs with Bacon & Pickle Relish

Deviled Eggs with Bacon & Pickled Relish is a delicious appetizer for any party. Devilishly spicy and creamy with the right amount of sweetness from the relish and dressed with bacon, this appetizer will be a hit with your guests! 

                                                                 Deviled Eggs

                                                                   with Bacon
                                                               & Pickle Relish
                                                                  adapted from
                                                               Chelsea Market
                                                                   Cookbook
                                                               Michael Philips
                                                             with Rick Rodgers

Ingredients
2 slices bacon
6 large eggs, hard-boiled, cooled, and
   peeled
2 tablespoons mayonnaise
1 tablespoon plus 1 1/2 teaspoons sweet pickle relish
1 1/2 teaspoons Dijon mustard
1/4 teaspoon cayenne pepper, or more to taste
Kosher salt and freshly ground black pepper
Aleppo pepper or additional sweet
   paprika, for sprinkling

1.  Place the bacon in a large skillet over medium heat, turning occasionally, until it is crisp and brown, about 8 minutes. Transfer it to paper towels to drain and cool. Finely dice the bacon.

2. Cut each egg in half and remove the yolks. Place the egg white halves, cut side up, on a plater. Rub the yolks through a coarse-mesh wire sieve into a medium bowl. Add the mayonnaise, relish, mustard, paprika and cayenne pepper and mix well. Season with salt and pepper. Fit in a pastry bag with a 1/2" large open star tip. Fill the bag with the yolk mixture into each of the whites.

3.  To serve, sprinkle the eggs with the bacon, followed by the Aleppo pepper. Serve chilled.

follow Anne on twitter and Instagram @AnneFretz