I bet there was a security guard watching her do that on CCTV and thought “I don’t get paid enough to deal with this. Fuck it, she can have the ham.”
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No shit!
I can’t find it “in store” on the HEB or Walmart app here 
I guess it’s a northeastern thing.
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I made deviled eggs so good that the Valkyrie has now requested that they become a weekly staple in the house. The “secret” was my inclusion of butter into the filling, along with topping it with crumbled bacon.
The original filling was
- A dozen egg yolks
- 1/4 cup of avocado mayo
- 3 tablespoons of sour cream
- 2 tablespoons of grassfed butter
- Salt and pepper
Well, of course, I can’t be content, and this week I swapped out the sour cream with full fat greek yogurt, assuming it’d have a similar tang to it while adjusting the macros a bit more protein forward. And IT was a success. Which now has me trying to Frankenstein this in my mind and see if I can continue to make deviled eggs increasingly anabolic without turning it into bodybuilding “food” where you SWEAR it’s just as good as the real thing but it really really isn’t.
Which is how this is a crime against nutrition.
Fellow food criminals: what say you? I feel like the crumbled bacon is an avenue to bump up the protein: opting for something a little leaner, like prosciutto. I’ve dabbled with cottage cheese in the filling before, but it can get a bit clumpy. I suppose it could be blended.
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Have you considered smoked salmon?
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Oh my goodness I love the way you think. That’ll be a no go for the majority in the family unfortunately, but I could definitely do that on my own sometime.
My wife grew up in Maui. You’d think that’d mean being really jazzed about sea food, but it’s the opposite effect. “I’ve seen what’s in that ocean: I want no part of it!” haha. But she makes a MEAN kalua pig, so I can’t be upset about it.
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I’d say that high eatability and great macros from great sources is a Really Big win already.
I probably wouldn’t change anything unless it benefitted both.
Crispy prosciutto? I can’t remember what that dude cooked on a video the other day but, he upgraded it with crispy prosciutto and and I thought.. hell yeah! 
Have you tried finely chopping some of the kalua pig and mix it with the mayo/yougurt dressing and stuffing it in the white eggs?
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Man. You guys really know how to complicate deviled eggs.
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That’s what crimimals do!
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Once you apply the honey glaze, who else would want to eat it?
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It’s interesting how there is more than one thread about marrage and deviled eggs on this site.
When I was developing the menu for my first health-focused restaurant doing boh testing we’d call that “cooking yourself into a corner.”
My basic recipe is mayo, white vinegar, powdered mustard, salt, pepper, and chives.
For more protein, you could use the double white trick. 2/1 ratio of cooked whites to yolks. You need to use a blender or food processor to make it unnoticeable though.
Liver mousse or bone marrow instead of mayo would work.
I haven’t tried it, but a white bean puree in small amounts could work.
You could make meat flour by pulverizing jerky to add some umami flavor and protein.
Now that I think about it, fancy deviled eggs often have caviar on top, so I bet a whitefish like cod or tilapia could be blended in. I’d probably steam it to keep it soft.
I have a book about it.
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You misspelled “clam juice.”
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Ham Ranch
Blutrüssel.
It’s only available once a month though.
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Hmmm…
As a pudding?
Like an unholy turdunken
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I love these ideas, and you reminded me I totally forgot the mustard in my most recent batch. I’ll have to bring that back. I was also contemplating caviar, just because of the irony of dressing eggs with more eggs.
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Happy Cake Day!
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