Farm Life, Food

B.A.T. Deviled Eggs & New Babies

Mixing up the regular appetizer spread is never a bad idea. Deviled eggs are one of my favorite things on the PLANET. The trick to making these deviled eggs amazing? Crispy, salty bacon and one secret ingredient. This deviled egg is inspired by one of my favorite sandwiches, the B.A.T. (Bacon, Avocado, Tomato). This recipe gets a tremendous amount of attention anywhere it goes. Oh and that secret ingredient that makes my deviled eggs superior… stand by to find out!
This week has been a busy week for us. It is so nice to have the new nursery that we retro-fitted to become a farrowing/nursery area. We’ve had lots of babies, usually late at night, and the kids are enjoying them, of course. We’re due for a huge snowstorm, so the warm barn is the place to be. The metal bars you see are “farrowing crates” where our sows get to be when they have their pigs. They are in there about 3 weeks.
Everyone is comfortable at 70 degrees and the heat lamps over the newborns keep them extra warm. I even bought some new powder called “Mistral” at the vet, as recommended from my friend Erin, who is THE little-pig-expert. The powder is WONDERFUL at getting the new pigs dry and clean and an added bonus: it smells amazing! The first day of these pigs’ life is so crucial and getting them warm, dry and full of milk is the goal.
I hope the weather is fair where you are! We’re locking up tight, and getting everything in order. The first snow of the year in mid-November… I’ll take it.

Bacon Avocado and Tomato Deviled Eggs
by: Cristen
12 eggs hard boiled and peeled directions to hard boil eggs will be at the end of the post!
1 avocado, pitted and mashed well
1/4 cup AE Dairy Sour Cream Dip, Toasted Onion flavor, or plain sour cream (
secret ingredient!)
3 TBSP regular mayonnaise
1 tsp sugar
2 tsp lemon juice
12 small cherry tomatoes, halved (or 6 regular sized cherry tomatoes, quartered or one small tomato, chopped)
4-6 strips of bacon, cooked until crisp, crumbled (Don’t skimp here!)
Cut eggs in half, lengthwise. Remove hard yolks, carefully into a separate bowl. Add avocado, sour cream, mayonnaise and sugar. Use a hand mixer to beat until smooth. Place mixture into piping bag with start tip, or alternatively in a zip top bag with the corner cut open a bit. Squeeze mixture into eggs, heaping a bit (you will have plenty of filling). Chill until party! Right before serving, garnish with cherry tomato half or quarter and plenty of crisp bacon crumbles. Makes 24 deviled eggs. (FYI: Add more sour cream to reach desired consistency. Depending on the moisture in the avocado, you may need more sour cream.) Variation: Drizzle with a thick reduction of balsamic vinegar if desired. (To reduce balsamic vinegar: place 1/3 c balsamic vinegar in a small saucepan, simmer until mixture has reduced by half and is thick. Cool, drizzle on finished deviled eggs if desired.

To Hard Boil Eggs:
Put 12 eggs in a large pot and add water to cover eggs by about one inch. Bring the water in the pot to a full rolling boil, cover and then turn off the heat and let eggs sit for 14 minutes. Drain the eggs and run them under cold water until cool. Refrigerate for a bit to get extra cool. Peel under running water.

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  • Reply Val - Corn, Beans, Pigs and Kids November 21, 2015 at 2:53 pm

    I have never thought about putting sour cream in my deviled eggs before! Great idea – I’ll have to try it out!

  • Reply Cristen November 21, 2015 at 3:26 pm

    I didn’t either Val! Until I was low on mayo… and it was a happy substitution! I loved your post on your new news! Congratulations! XOXO

  • Reply Beth Ann February 7, 2016 at 4:10 pm

    Sour cream ? Perfect. Thanks for reposting! I missed it the first go round!

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