Feb 21, 2012

Recipe for: Deviled Eggs with Chives & Bacon

From the kitchen of: Isabel     Total time: 30 min     Makes: 12 deviled eggs

I know you’ve had your fair share of deviled eggs, like I certainly have. So, I’m sure you’re asking what’s so special about my recipe? Besides the chopped fresh chives, bit of sugar and crispy bacon, absolutely nothing. There’s no right or wrong way to make a deviled egg. People use ingredients that they enjoy tasting whether it’s vinegar or pickle juice, garlic or chives, yellow or Dijon mustard, you can make deviled eggs based on your individual taste. It’s all subjective. And quite frankly, I’ve never eaten a deviled egg I didn’t like.

Ok, so I’ve eaten my fair share, but I’ve never actually made deviled eggs. In my quest to make deviled eggs, I asked my Facebook readers what ingredients they use in their version of a deviled egg. I got a butt load of awesome suggestions including the addition of sugar. I narrowed it down to a few ingredients, keeping the taste slightly tangy with the vinegar, salty with the chopped bacon and fresh with the chopped chives. I think whether you try my version, your own or a family recipe, everyone should have a deviled egg recipe they enjoy eating.

Ingredients: (easily double the recipe to get 24 deviled eggs!)
6 eggs
3 heaping tablespoons mayo
1/2 teaspoon dijon mustard
1 teaspoon white vinegar
1 teaspoon chives, finely chopped
cayenne (or paprika)
pinch of sugar
salt & pepper
2 slices of bacon, cooked & chopped
baking soda, for boiling

1. Boil and peel eggs.
Place eggs in a saucepan and cover with cold water by 1-inch. Add a little bit of baking soda to help the peeling process. Bring to a rapid boil over high heat. As soon as it reaches a boil, immediately remove the pan from the heat, cover and let stand for 12 minutes. Transfer eggs to an ice-water bath to stop cooking for a minute. Remove the eggs from the ice-water and gently them. Running under cold water can help the process. Refrigerate in air-tight container until ready to use. If you have a better way of boiling/peeling eggs, please let me know! All my eggs did not peel easily and was a pain in the butt!

2. Mix dressing. In a small canning car or small bowl, mix mayo, dijon mustard, chopped chives, vinegar and several dashes of salt, pepper, cayenne and a pinch of sugar. Shake or stir until well-combined. Refrigerate until ready to use. At this time, fry two slices of bacon at medium temperature. Allow to cool on a paper-lined plate.

3. Assemble deviled eggs. Slice the peeled hard-boiled eggs in half, lengthwise. Using a spoon, transfer all the yolk into a mixing bowl while arranging the egg whites cut side up on a serving platter. Use a fork to break up the yolks and then add the dressing. Mix it together until you’ve reached a smooth texture. Using the spoon again, scoop the egg mixture back into the egg.

4. Add toppings. Just before serving, crumble the crispy cooked bacon on top. You can also sprinkle more cayenne and chopped chives for garnish. Serve immediately.

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