The following recipe originally appeared in this section on Jan. 28 in a story about Super Bowl snacks, but incorrectly called for 1 dozen large eggs instead of 18 extra-large eggs. Here’s the correct recipe, in its entirety:
Swinging Doors Deviled Eggs
Courtesy of Chris Care, kitchen manager of The Swinging Doors tavern in North Spokane.
6 bacon strips
18 extra-large eggs
2 cups mayonnaise
3/4 cup mustard
1/2 teaspoon garlic powder1 tablespoon lemon juice
3/4 cup sweet pickle relish
Paprika, for garnish
Cook bacon until crispy, then set aside. Hard-boil the eggs, cut them in half lengthwise, and separate yolks into mixing bowl. Place the whites on a serving tray.
Using a fork, smash the yolks in a bowl. Finely dice the bacon and add it to the yolks. Then add the mayonnaise, mustard, garlic powder, lemon juice and relish and mix well.
Using a spoon, place the yolk mixture into the hollow part of the egg whites. Sprinkle with paprika as a garnish.
Yield: 18 servings.