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Bacon and Chive Deviled Eggs

Source of Recipe

From "The New Cooking School Cookbook" by America's Test Kitchen


Recipe Introduction

"In these deviled eggs, bacon and fresh chives add savory flavor to the filling along with Dijon mustard and white vinegar. To slice the eggs, lay each egg on its side and sweep the blade cleanly down the center. Wipe the knife after slicing each egg. You can substitute reduced-fat mayonnaise in this recipe. If preferred, use a pastry bag fitted with a large plain or star tip to fill the egg halves."

List of Ingredients

◦ 2 slices bacon, chopped fine
◦ 1 recipe Easy-Peel Hard-Cooked Eggs (recipe follows)
◦ 2 tablespoons mayonnaise
◦ 1 teaspoon Dijon mustard
◦ 1 tablespoon minced fresh chives
◦ 2 teaspoons distilled white vinegar
◦ ⅛ teaspoon salt
◦ Pinch cayenne pepper


Recipe

Cook bacon in 10-inch skillet over medium heat until crispy, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Reserve 1 tablespoon fat.

Slice each egg in half lengthwise with paring knife. Transfer yolks to bowl; arrange whites on serving platter. Mash yolks with fork until no large lumps remain. Add mayonnaise and mustard and use rubber spatula to smear mixture against side of bowl until thick, smooth paste forms, 1 to 2 minutes. Add chives, vinegar, salt, cayenne, and reserved bacon fat and mix until fully incorporated. Stir in three-quarters of bacon.

Transfer yolk mixture to small, heavy-duty plastic bag. Press mixture into one corner and twist top of bag. Using scissors, snip � inch off filled corner. Squeezing bag, distribute yolk mixture evenly among egg white halves. Sprinkle each egg half with remaining bacon and serve.

Makes 12 eggs






❧ Easy-Peel Hard-Cooked Eggs:

"A hard-cooked egg that's just cooked through, with no chalkiness (or greenish tinge) to the yolk, is plenty good on its own sprinkled with salt, and it can also be used in myriad other ways. Cooking methods abound, but we found that steaming, followed by an ice bath to halt the cooking, not only guarantees perfect eggs but also results in shells that slip off easily. Why? Hot steam hitting cold eggs rapidly cooks the outermost egg white proteins, which shrink away from the membrane. Be sure to use large, cold eggs that have no cracks. You can cook fewer than six eggs without altering the timing, or more eggs as long as your pot and steamer basket can hold them in a single layer. If you don't have a steamer basket, use a spoon or tongs to gently place the eggs in the water. It does not matter if the eggs are above the water or partially submerged. Unpeeled cooked eggs can be stored in their shells in the refrigerator for up to 3 days."


◦ 6 large eggs


Bring 1 inch water to rolling boil in medium saucepan over high heat. Place eggs in steamer basket. Transfer basket to saucepan. Cover, reduce heat to medium-low, and cook eggs for 13 minutes.

When eggs are almost finished cooking, combine 2 cups ice cubes and 2 cups cold water in medium bowl. Using tongs or spoon, transfer eggs to ice bath; let sit for 15 minutes.

Crack wide end of each egg against a hard, flat surface. Starting at wide end of each egg, peel away shell. When done, dunk peeled egg back into ice bath to remove any stray bits of shell (if necessary).

Makes 6 eggs