Gourmet Potato Salad Deviled Eggs with Bacon and Gorgonzola

This post is sponsored by Happy Egg Co, and all opinions are my own.

Deviled eggs are a nostalgic dish that can be a bit antiquated. We’ve moved on from the basic eggs, mayonnaise and dash of cayenne at the office potluck. In 2018, we’re seeking the gourmet goodness that we see on our social media feeds every day. In my newest recipe, I’m combining some of my favorite flavors from the best potato salad recipe to create the ultimate deviled egg experience. This recipe is the perfect side dish or standalone desk lunch that is rich and delicious. If you’ve followed some of my other recipes, you know I’m a big fan of forgiving foods. These flavors work in varied proportions, so feel free to adjust amounts to your liking. Read more for my dish, Gourmet Potato Salad Deviled Eggs with Bacon and Gorgonzola.

In this dish, I’m using the best eggs by Happy Egg Co that I picked up at my local Meijer store. I chose Organic- Free-est of the Free Range eggs (they have a non-organic option), and love the taste and texture these brown eggs bring to the recipe. Happy Eggs’ fresh eggs come from 31 small family farms in Missouri and Arkansas and each farm has over 8 acres of outdoor access for their hens to forage freely every day. Talk about a happy life! They love their birds, so we can love our eggs. I’m all for any brand with bright colors and messages of happiness and positivity. Want to find Happy Eggs near you? Use their store locator here.

What You’ll Need:

• 1 dozen Happy Eggs
• Green Onion
• 3 small Russet Potatoes
• ½ pound Bacon
• Crumbled Gorgonzola
• 1 cup Mayonnaise
• Freshly Parsley
• White Onion
• Chili Powder
• Garlic powder
• Salt
• Pepper

Directions:

1. In separate pans, boil peeled potatoes and whole eggs that have set outside of the refrigerator for a few minutes so as not to be so cold. Eggs should be fully hardboiled in roughly 12 minutes. Depending on size of potatoes, 12-15 minutes boil time should yield fork tender spuds.
2. Once boiled, place eggs in room temperature water for 1-2 minutes to stop cooking and cool. Peel shell off each egg carefully so as not to damage solid egg white.
3. Cut each egg in half and remove solid yolk for potato salad mixture.
4. In pan combine solid egg yolks and mashed potatoes. Add salt, pepper, and garlic powder to taste.
5. Add roughly ¼ of the white onion finely diced and a small handful of chopped green onion – reserved roughly a teaspoon for garnishing.
6. Finely chop roughly half a bunch of fresh Italian parsley and add to mixture. Reserve roughly a teaspoon for garnishing.
7. Chop 3-4 pieces of crispy bacon (prepared earlier on stove or in microwave) and add to mixture. Reserve 1 piece of bacon for garnishing.
8. Add roughly 2 tablespoons of crumbled gorgonzola to mixture as desired. Feta cheese may be substituted.
9. Begin mixing all ingredients together with whisk and add mayonnaise in ¼ cup increments to reach desired consistency. Mixture should be fully combined and firm, holding its shape on a spoon.
10. For a more professional presentation, use a piping bag to pipe mixture into egg white halves. For a more rustic look, spoon mixture into egg whites. You will have additional potato salad mixture that will not fit in egg whites – may be served warm or chilled if desired.
11. Garnish with reserved parsley and green onion. Sprinkle with a dash of chili powder for color and added heat.
12. Break remaining bacon slice into shards to stick into tops of yolk mixture.
13. Enjoy!

Approximately 40 minutes total cook/prep time. Yields 24 egg halves.