Farmer’s Breakfast Deviled Eggs

by Rachael Ray Show Staff 9:00 AM, March 25, 2016

Aired March 25, 2016

Serves 24 halved deviled eggs

12 hard-boiled eggs
3 tablespoons mayonnaise, homemade or store-bought
1 tablespoon hot sauce, preferred brand Frank’s Red Hot
1 tablespoon yellow mustard
1 teaspoon Worcestershire sauce
2 tablespoons grated onion and its juice 
1/4 to 1/3 cup minced ham
6 slices crispy bacon, finely chopped 
1 tablespoon pickle relish, preferred brand Wickle’s spicy pickle relish or McClure’s brand
Salt and pepper
Store-bought fried potato sticks/stix, to serve


Halve eggs and mash yolks in bowl with the mayo, hot sauce, yellow mustard, Worcestershire, onion, ham, bacon and relish. Add salt and pepper to taste.

Fill a food storage bag with the egg mixture and trim corner with scissors to form a disposable pastry bag. Fill egg white halves then top eggs with a small pile of potato stix and serve.