Bacon and Balsamic Deviled Eggs
Follow this easy recipe (originally published in The Roanoke Times ~ Gretchen Mckay Pittsburg Post Gazette – TNS) to make the most delicious Deviled Eggs…
Bacon and Balsamic Deviled Eggs
12 hard-cooked eggs
The original recipe called for 1/2 of the amounts of the following ingredients. I doubled the amounts because I LOVE bacon and I found the original recipe for the filling to be just a bit dry.
10 bacon slices, cooked crisp and crumbled
2/3 cup mayonnaise
1/4 cup + 1 tablespoon very finely chopped shallot (the original recipe called for onion. I find shallot to have a bit less of a bite than onion which I prefer for this recipe)
2 tablespoons Dijon mustard
2 teaspoons Balsamic vinegar
Salt and pepper to taste
1 cornichon or sweet midget pickle for garnish, sliced into thin slices
paprika for garnish
To cook the perfect hard-cooked egg: Fill large pot with water (enough to cover the eggs you are going to cook). Add a little salt. Bring water to a rolling boil. Place eggs in boiling water and cover pot. Reduce heat to low and cook, covered for 12 minutes. Remove from heat and drain water out of pot. Add ice to eggs to immediately stop cooking and allow to cool quickly for peeling.
Peel eggs and rinse well to remove any bits of shell. Cut eggs in half lengthwise and scoop out the yolks. Put yolks in separate bowl and mash. Add bacon, mayonnaise, shallot, mustard, balsamic vinegar, salt and pepper. Stir until well combined. Spoon the mixture in the egg halves evenly. Garnish each egg half with a slice of cornichon and sprinkle with paprika.
Makes 24
- reference: The Ultimate Paleo Cookbook, by Arsy Vartanian (Page Street Publishing)
Fried Deviled Eggs!
Thank you to Chef Roger Light, Executive Chef, Shenandoah Club, Roanoke, Virginia, for sharing this perfectly delicious and unique Deviled Egg recipe:
Super Delicious!!! Chef Carlos demonstrated how to make fried deviled eggs, starting with hard-boiled eggs. Cut the eggs in two and place the yolks in a mixing bowl. Place the white halves on a paper towel lined baking sheet. Blot the egg white halves gently with paper towels to remove as much moisture as possible.
Grind panko bread crumbs in a food processor or blender to make the crumbs more like the consistency of flour. Place flour in one bowl, egg whites mixed with a little water in another bowl and panko bread crumbs in a third bowl. Dip the egg white halves into flour, then egg white wash, then panko bread crumbs. Place them on the paper towel lined baking sheet (replace paper towels if the towels are moist). Press the crumb mixture into the egg so that it adheres well.
Heat canola oil in a large pot on the stove. Fry the egg white halves in hot oil until they are light golden brown. Remove the eggs from the oil with a slotted spoon or tongs and place on the paper towel lined baking sheet. Allow to cool.
Using the hard-boiled egg yolks, prepare a deviled egg filling the same way you prepare your favorite deviled egg filling recipe. Add mayonnaise, pickle relish, mustard, or balsamic vinegar. Sprinkle some crisp crumbled bacon in each fried egg half and then fill with the deviled egg filling. Garnish with smoked paprika or chopped chives.
Go ahead and ask, you know you’ve always wanted to ask…
What Champagne Should I Serve With Deviled Eggs?!
Champagne Pairing For Deviled Eggs:
Baron-Fuenté Esprit Champagne Grand Cru
92 points Wine Spectator
30% each of Chardonnay, Pinot Noir and Meunier grapes resulting in a creamy, rich brioche, lemon curd and almond flavors. Delightful and elegant. $30 range.
“Always keep a bottle of Champagne in the fridge for special occasions. Sometimes, the special occasion is that you’ve got a bottle of Champagne in the fridge.”
― Hester Browne
These Fall days are getting a bit cooler and Daylight Savings Time is right around the corner, so our days are getting less productive by the minute!
Happy Deviled Egg Day!
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