Chef Dad's Bacon and Green Olive Deviled Eggs

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Chef Dad's Bacon and Green Olive Deviled Eggs

-6 large eggs (hard boiled and peeled)
-4 slices of bacon (cooked medium and chopped)
-1/4 cup mayonnaise
-1/4 cup Spanish olives (rough chopped)
-Salt and pepper
-Paprika (for garnish)

1) Slice your boiled & peeled eggs in half, then carefully remove the yolks from the egg whites and put in a food processor. Set egg whites aside for later. Also in the food processor, add the bacon, mayo, olives, and a few pinches of both salt and pepper. Turn processor on and combine into a paste, about 10 seconds. Scrape sides of bowl and run again for another five seconds.

2) Remove ingredients from the food processor and put in a piping bag with a star tip to fill the egg whites. If you don't have a piping bag, use a heavy duty plastic bag, cutting the bottom corner off to pipe mixture into the egg white.

3) Loosely lay a piece of plastic wrap over the top of your eggs, and put in the refrigerator for one hour and up to overnight. Just before serving, sprinkle eggs with paprika for garnish.

This recipe makes 12 deviled eggs.

Cook's note: Make sure you use the jarred green olives stuffed with the red pimento. They are called Spanish olives, and any size will do just fine. Remember, eggs need to be kept chilled, or they will go bad in a matter of a few hours or less depending on the temperature their surroundings.