DAN-GOOD DEVILED EGGS

Ingredients

• 12 pieces Large Eggs (fresh, grade A)
• 1 tablespoon White Vinegar (helps shell separate after boiling)
• 6 tablespoons Mayonnaise (regular or light)
• 1 teaspoon Coleman's Mustard (spicy mustard; Dijon works as a substitute)
• 2 tablespoons Dave's Spicy Pickles (diced; can use regular dill pickles or relish)
• 1 tablespoon Bacon Bits (store‑bought; can substitute with crumbled cooked bacon)
• 1 teaspoon Dan-O's Original Seasoning (adds signature flavor; optional extra spicy version available)
• 1 teaspoon Dan-O's Spicy Seasoning (optional for extra heat)
• as needed Ice Cubes (for ice bath)

Instructions

1. Boil the Eggs

   Fill a large pot with water, add 1 tablespoon white vinegar, bring to a boil, then gently lower 12 eggs into the water. Boil for 7‑8 minutes.

   Time: PT8M

   Temperature: 100°C

2. Ice Bath Cooldown

   Immediately transfer the hot eggs to a bowl of ice water and let sit for 5 minutes until completely cool.

   Time: PT5M

3. Peel and Halve Eggs

   Tap each egg gently, peel off the shell, slice each egg lengthwise, and place the whites on a serving platter. Scoop out the yolks into a mixing bowl.

   Time: PT5M

4. Dice Pickles

   Finely dice the spicy pickles (about 2 tablespoons).

   Time: PT2M

5. Make the Filling

   Mash the yolks with a fork, then add mayonnaise, mustard, diced pickles, bacon bits, Dan-O's Original Seasoning, and Dan-O's Spicy Seasoning (if using). Mix until smooth but still slightly textured. Adjust consistency with a little more mayo if too thick.

   Time: PT5M

6. Fill Egg Whites

   Spoon or pipe the yolk mixture back into the hollowed egg whites, filling each cavity generously.

   Time: PT5M

7. Finish with a Sprinkle

   Lightly dust the tops with a pinch of Dan-O's Original or Spicy Seasoning for color and extra flavor.

   Time: PT1M

Nutrition Facts

Calories

80

Protein

3g

Carbohydrates

2g

Fat

6g

Fiber

0g