Deviled eggs three ways with Guest Camp Counselor Jessica Woo! #RRCookingCamo

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Deviled Eggs Made Me Do It
Serves 4

1/2 dozen eggs
1 cup mayo
1/2 tablespoon mustard
1 1/2 teaspoons salt
1 teaspoon pepper
1 1/2 teaspoons paprika
Optional toppings:
1 tablespoon fresh dill
1 dill pickle
1-2 slices bacon
2 tablespoon brown sugar

1. Preheat the oven to 355 Fahrenheit. Line a baking sheet with foil. Cut up bacon into small pieces and coat it in brown sugar. Lay it down on the baking sheet and bake for 15-20 minutes or until crispy. Take out and cool.
In a large pot add the dozen eggs and bring the water to a boil. Once the water boils, set a timer for 10 minutes.

2. Take off the heat and give the eggs a cool bath.

3. Peel the eggs.

4. Cut the eggs in half and separate the egg yolks with the whites.

5. Put the egg yolks in the ziploc bag.

6. Add the mayo and mustard, salt and pepper to the bag. Close the bag and mash it all up.

7. Make a small cut in one corner of the ziploc bag, turning it into a piping bag.

8. Pipe the egg yolk mixture onto the egg whites.

9. Top with paprika

Optional: fresh dill, dill pickle, and candied bacon.