Wednesday, August 17, 2011
Bacon Deviled Eggs
I'm no bacon queen. In most cases, I merely tolerate it. I realize this is near culinary blasphemy. But there are a few dishes where I don't just accept the bacon in it, I love it. These Bacon Deviled Eggs are such a dish. Never before has the humble deviled egg tasted so good. There's something about the salty and smokiness of the bacon that elevate this common picnic fare into something truly special. I make these for Thanksgiving h'ordeuvres each year, and they are always a hit. In fact, I never make any other kind of deviled egg anymore, because when I do, I wind up missing the bacon so much.
BACON DEVILED EGGS
12 large eggs
4 slices bacon, diced (bare minimum, increase as you please, I often use 6-8 slices)
1/2 c. mayonnaise
1 tbsp. Dijon mustard
1. Place eggs in a stockpot and cover with water. Bring water to a boil and continue to boil for 10 minutes. Drain and run eggs under cold water. Once cool, peel eggs.
2. In skillet, cook diced bacon over medium-high heat. Once bacon has cooked to the point of being browned and crsipy, drain off fat. Transfer bacon to paper towels and blot any remaining grease.
3. Slice eggs. Scoop out yolks into a small mixing bowls. Combine yolks with mayonnaise, bacon, and mustard. Spoon mixture back into egg whites.
Note: These are best served the day they are made.