dill pickle relish
flat leaf parsley, chopped
chipotle peppers in adobo sauce, seeded and blended (reserve 2-3 tbs for ranch dipping sauce)
+ 1 tsp of baking powder
1Cut boiled eggs length wise in circular motion without cutting boiled yolks then remove.
2Mix boiled yolks with all ingredients (remove 2 tbs of blended chipotle peppers in adobo sauce for the ranch dressing) until smooth consistency
3Fill egg whites with yolk mixture
4Wrap deviled egg with sliced bacon and set aside
6Mix dry ingredients together
7Add water then beer mixing well so that there are no lumps and smooth consistency
8Heat 1 quart of canola oil to 350 degrees
9Lightly dredge deviled egg in flour shaking off excess flour
10Dip egg in batter mix then gently place in oil.
11Cook for 4 minutes in oil until golden brown
12Serve with slaw and chipotle Ranch sauce for dipping
13* for chipotle ranch add the 2 tbs of reserved blended chipotles to 2 cups of ranch dressings.
14Side note: You can add as much or little of the chipotle as you like. My family tends to like them spicy so I use almost all of the can.