Friday, June 7, 2013

Bacon Potato Salad Stuffed Deviled Eggs

 I love a good deviled egg.  In my opinion, it's a one or two bite party for your mouth. Mario Batali shared his Fiery Chipotle Deviled Eggs in honor of Hellmann's 100th Birthday celebration so I knew I had to make a deviled egg just as tempting.   The idea for these deviled eggs came about when I was making potato salad.  I always like to add some eggs with my potato salad so that got me thinking of adding potato into my deviled eggs.  My family loved these deviled eggs... there were potatoes, eggs, bacon and Hellmann's mayonaise... what's not to love. :) 

To celebrate its 100th birthday, Hellmann’s is teaming up with celebrity chef Mario Batali to showcase how decades of delicious meals start with real, quality ingredients.

Visit to watch Mario share his modern twist on some of Hellmann’s classic recipes and enter for a chance to win a seat at the Blue Ribbon table in NYC for Hellmann’s 100th Birthday celebration. 

10-12 hard boiled eggs
1/2 cup Hellmann's Mayonnaise Dressing with Olive Oil
1-2 Tbs sweet pickle relish
1 Tbs yellow mustard
1/2 tsp celery seeds
1 tsp vinegar
salt and black pepper to taste
1 medium potato boiled and mashed
4 slices of crispy bacon crumbled (reserve some for garnish)


Here are the best instructions I have seen for boiling eggs.  You will need a pan with a tight fitting lid.  Place eggs in a pan and fill with cold water.  Bring water and eggs to a rapid boil.  Then turn stove off and place a lid on top of the pan. Allow eggs to sit in the boiled water for 10 minutes. Drain away the hot water and replace with cold water and peel. 

After you peel all your eggs, cut them in half and separate the white from the yolk. Then add the ingredients to the egg yolks and mash well.  Fill the egg whites with the yolk filling and sprinkle crumble bacon. Chill and Serve. Enjoy.

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