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Worlds Best Deviled Eggs


Where are my Joanna Gaines fans at? I have a major girl crush on her. She is my idol and I look up to her in so many ways. I used to watch Fixer Upper religiously and since the final season aired, I?ve followed along closely to Joanna’s journey. The woman is a genius! She has built such a huge empire around the Magnolia name and she is such a huge inspiration to me. Her cookbooks Magnolia Table Volume 1 and Volume 2 are some of my most cherished cookbooks. (If you didn?t know, I collect cookbooks).



This recipe is inspired by Joanna?s Deviled Egg recipe from Magnolia Table Volume 1 with a few of my own personal changes. The candied bacon is what really sets these deviled eggs apart from your grandma’s traditional deviled eggs.



Every person who has ever tried my Deviled Eggs, says any other Deviled Egg is now ruined because nothing can compare! They really are that good. My husband requests this dish almost weekly and we love having them to snack on throughout the week!



Tips and Tricks:

  • If you have a wire cooling rack, bake the bacon on the cooling rack over top of a sheet pan lined with tinfoil for an easier cleanup.
  • The ice bath may seem unnecessary but it will really help when it comes to peeling the eggs. It makes the eggs peel way easier and you won’t have any of those frustrating eggs where the egg gets stuck to the shell when peeling.


Worlds Best Deviled Eggs

Ingredients:

  • 1/2 lb bacon
  • 1/3 cup packed brown sugar
  • 13 eggs
  • 1/2 cup mayo
  • 1 tbsp white vinegar
  • 1 tbsp chopped dill pickle
  • 2 tbsp fresh chopped chives
  • 3/4 tsp dried dill
  • 1/8 tsp salt (plus more to taste)
  • Dash of pepper
  1. Preheat the oven to 375 degrees. Line a sheet pan with foil and spread bacon out into slices on the pan. Rub ?? brown sugar evenly on one side of the bacon and then flip them over and rub the remaining brown sugar on the other side.
  2. Bake for 16-18 minutes until crisp. Remove from the oven and let cool. Once cool, chop into bite size pieces.
  3. Fill a large stock pot with water and put it on the stove top to boil. Let it come to a full boil and then carefully add eggs to the water. (I like to lower the down with a slotted spoon).
  4. Let the eggs boil for 12 minutes. Meanwhile prepare an ice bath in a large bowl.
  5. Once the 12 minutes is up, move the eggs directly from the boiling water to the ice bath. Let them sit in the ice bath for 10 minutes. Then peel them.
  6. Slice the eggs in half vertically. Remove the yolks and add them to a medium sized bowl.
  7. To the yolks add mayo, chopped pickle, vinegar, 1 tbsp of the chives, salt, pepper and dill. Use a handheld mixer and mix on medium/high until the egg yolk chunks are broken down and the mixture is completely smooth.
  8. Using a piping bag, pipe an even amount of filling into each egg half (or use a Ziploc bag and cut the corner off if you don’t have a piping bag).
  9. Top each egg with a generous serving of chopped bacon and a sprinkle of chives.
  10. Serve at room temperature. Leftovers will last in the fridge for 3-4 days.
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Hey there and welcome to my happy place! My name is Shae Memmott, the face behind Shae Makes. I am a wife, a momma, a dark chocolate lover, an avid Crossfitter and a detail oriented freak.

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THREE YEARS OLD!!! I can’t believe my baby girl THREE YEARS OLD!!!

I can’t believe my baby girl is already 3. Quinney woke up today crying that she didn’t want it to be her birthday and didn’t want to turn 3. If only I could keep her 2 forever 🤣

Quinney is our sour patch girl. She is a wild child with some serious sass but she has a very sweet side too. She’s the funniest little thing and always has us laughing. Her personality is summed up perfectly in many of these videos. She beats to the tune of her own drum, that’s for sure. But we wouldn’t have it any other way! 

She loves all things girly. Dancing, babies, Barbie’s, make up, nail polish, dresses and pink. We love our big 3 year old Quinney girl 💕💕💕
Food content has slowed down, I’m not in the kit Food content has slowed down, I’m not in the kitchen creating as much as normal and it’s been really hard on me to not be producing new recipes for you guys a couple times a week but that’s just the stage of life I’m in right now…..

Growing a human, raising 2 other humans, being a wife and taking care of my family will always be my number one priority. I’m exhausted 99% of the time but I know I’ll look back on these messy days and miss them dearly so right now I’m trying to not be so hard on myself and just live in the moment and be grateful for this life I’ve been blessed with. 

I promise when I get some energy back (if ever this pregnancy 🤪) I will be back to producing a couple new recipes a week but in the meantime I hope you stick around and enjoy my life via Instagram exactly as it is ❤️❤️❤️
Some bunny has been keeping a secret………….. Some bunny has been keeping a secret…………..

Rainbow baby GIRL arriving this October 💕💕💕

#16weeks #rainbowbaby
It’s Deviled Egg Season 🎉 I’ll be honest, It’s Deviled Egg Season 🎉 

I’ll be honest, I hate Deviled Eggs unless they are MY Deviled Eggs. The secret is in the candied bacon 🥓 

Every person who has ever tried them says they are the best they have EVER had. You be the one to decide! If you make them this weekend please be sure and tag me! You can find the recipe by clicking the link in my bio + tapping on this picture.

shaemakes.com/worlds-best-deviled-eggs 

#easterrecipe #foodstagram #tastingtable #makesmewhole #foodblogfeed #bbcgoodfood #scrumptiouskitchen #madefromscratch #deviledeggs #fnceats #appetitejournal #deviledeggrecipe #damnthatsdelish #ourfoodstories #foodartblog #foodblogeats #thefeedfeed #foodgawker #thekitchn #f52community #pinterestinspired #newrecipe #followforfood #f52grams #appetizer #eastereats #easterfood #worldsbestdeviledeggs #lovefood #marthafood
Who has made my Signature Salad yet? 🙋🏽‍♀️ I’d love to know what you think! 

If you haven’t, you’re missing out. It’s my favorite salad ever. Head to the link in my bio for the recipe! 

https://shaemakes.com/shae-makes-signature-salad/
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