A classic, old-fashioned sweet pickle and bacon filling is the stuffing for into these deviled eggs.
6 large hard-cooked eggs
4 saltine cracker squares, finely crushed
1 tablespoon finely minced onion
2 tablespoons finely diced celery
1 tablespoon finely diced sweet pickle
2 tablespoons finely crumbled bacon
1/2 teaspoon prepared mustard
1/3 cup mayonnaise
Salt and freshly ground black pepper to taste
Stuffed olives, sliced for garnish
Paprika for sprinkling
- Peel eggs, slice in half lengthwise and remove yolks.
- In a small bowl, mash egg yolks until smooth; add crushed crackers, onion, celery and bacon, mixing well. Stir in mayonnaise and mustard until well mixed. If mixture is too dry, add additional mayonnaise or a small amount of cream. Season with salt and pepper.
- Pipe or spoon egg yolk mixture into egg white halves. Press an olive slice on top of each egg and sprinkle lightly with paprika.
- Serve immediately or refrigerate.
Makes 12 deviled egg appetizers.