I was thinking about making a longer blog title but then I decided against it.

Yes, indeed, this coming weekend is the Super Bowl. I barely know who is playing this year since my team and my husband’s team didn’t make it. But I am sure it will be fun to get together, eat good food and enjoy some beer. Here’s hoping for a good game.

If you follow me on instagram, you’ve probably noticed that I love eggs. They are basically nature’s perfect food. Packed with protein, essential to so many things we eat – our world would be way less good without eggs. So why not get them front and center?

I put a fun spin on regular ol’ deviled eggs (which are by themselves fabulous) with a little of my fave Bee Local honey and some fancy Maille mustard. And, a little bacon on top never hurt anybody either, right? In fact, it gives the honey mustard flavor just the salty kick it needs to make the perfect bite of food. But if you want to go veggie, just leave it off.

These babies will fly off the plate – and not just because they fit into PLENTY of the special diets of today. Give them a shot and enjoy the game this weekend!

Honey Mustard Deviled Eggs with Bacon

Ingredients

• 8 large eggs
• 1/3 cup real mayo
• 1/2 tsp. best quality honey
• 1/4 tsp. lemon juice
• 1 tablespoon Dijon mustard (avoid ones with too much horseradish for this recipe)
• 1 teaspoon vinegar
• 1 tablespoon minced shallot
• 1/4 teaspoon sriracha
• salt and pepper

Instructions

1. Hard boil eggs according to your favorite method. Cool in an ice bath and peel.
2. Once peeled, cut in half and carefully remove the yolks to a bowl. Use a fork to mash the yolks and stir together, mixing as well as you can, with all other ingredients. Salt to taste.
3. Next, press the yolk filling through a fine mesh strainer to find any chunks of yolk and break them up and mix them in. Use a zip top bag with the corner cut off to pipe the yolk filling into the yolk cavities.
4. Top with chopped scallions and bits of bacon.