Bacon & Olive Deviled Eggs
- 12 large eggs
- 2 TBSP salt (this is to add to the water to be boiled NOT the deviled egg filling!)
- Big bowl of very icy water
- 1/2 cup mayonnaise
- 1/4 cup sweet pickle relish
- 2 tsp mustard
- black pepper
- bacon, cooked crispy and chopped very small
- green olives, sliced
Place eggs in a large saucepan covered by 2 inches of cold water. Add 2 TBSP of salt to the water. Place the pan over high heat and bring to a boil. Turn off heat and cover and let sit for 13 minutes. After exactly 13 minutes, remove the eggs from the pan and place them in an ice bath for 5 minutes. Carefully crack the shells and remove the peel under running water.
Half eggs length wise. Remove yolks and place in small bowl. Mash yolks with a fork and stir in mayonnaise, pickle relish and mustard. Add black pepper to taste. Fill egg whites evenly with yolk mixture. Top with crispy bacon pieces and sliced green olives. Store, covered in the refrigerator on a dish lined with paper towels to absorb moisture.