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    Bacon Deviled Eggs

    Source of Recipe

    Bon Apptit, February 2012

    Recipe Introduction

    "Want to take deviled eggs to the next level? One word: bacon."

    Recipe Link:

    List of Ingredients

    ◦ 12 large eggs
    ◦ 3 slices bacon
    ◦ 2 tablespoons melted butter (if needed)
    ◦ ⅓ cup mayonnaise
    ◦ 2 teaspoons Dijon mustard
    ◦ 1 heaping tablespoon chopped scallions, plus more scallions, thinly sliced, for garnish
    ◦ Kosher salt and freshly ground black pepper


    Place eggs in a large saucepan; add water to cover by 1 inch. Bring to a boil, cover, and remove from heat. Let sit for 10 minutes. Drain. Transfer eggs to a bowl of ice water and let cool completely, about 10 minutes; peel. Halve lengthwise and remove yolks.

    Coarsely chop bacon. Cook in a medium skillet over medium heat until browned and crisp. Transfer bacon to paper towels. Strain drippings through a fine-mesh sieve into a small bowl. Add melted butter if needed to measure 2 tablespoons.

    Finely mash reserved yolks, bacon fat (and/or butter), mayonnaise, mustard, and chopped scallions in a medium bowl; season with kosher salt and freshly ground black pepper. Transfer to a large resealable freezer bag, then cut inch off one corner. Pipe into whites; garnish with thinly sliced scallions and reserved bacon.

    Makes 24 servings




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