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Deviled Eggs with Scallions and Crispy Bacon

Source of Recipe

From "In the Kitchen with David" by David Venable


Recipe Introduction

"I have never been to a summer barbecue, family gathering, or church picnic where platters of deviled eggs weren't on the picnic table. Plain deviled eggs are tasty, but I figured they'd have even more zing if I added two great ingredients—mild scallions and crispy bits of bacon. Bring these to your next occasion and your deviled eggs will never be called ordinary again."

List of Ingredients

â—¦ 12 large eggs, hard boiled (below) and peeled
â—¦ 6 bacon slices, cooked and crumbled, with 1 slice reserved for garnish
â—¦ ½ cup mayonnaise
â—¦ 1 scallion, thinly sliced
â—¦ 1 ½ teaspoons Dijon mustard
â—¦ 1 ½ teaspoons caper or pickle juice
â—¦ Kosher salt and freshly ground black pepper
â—¦ Paprika


Recipe

Cut each egg in half lengthwise. Scoop out the yolks and place them in a bowl. Mash the yolks with a fork, then stir in the crumbled bacon, mayonnaise, scallion, mustard, and caper juice until well blended. Add salt and pepper to taste.

Spoon or pipe with a pastry bag fitted with a tip, about 1 tablespoon of the yolk mixture into each egg half. Crumble the remaining piece of cooked bacon.

If serving immediately, garnish the egg yolks with the bacon.
Or, cover and refrigerate for up to four hours. Garnish with the bacon and dust with paprika just before serving.

Makes 24 servings



• Come Out of Your Shell:
Yes, there's a right way and wrong way to boil eggs. You want hard-boiled eggs that are easy to peel and with their yolks centered in the whites. Start with room-temperature eggs. Put the eggs in a single layer in a saucepan with little room for them to roll around and cover with 1 to 2 inches of cold water. Bring to a boil over medium heat. Stir the eggs with a spoon every once in awhile to keep the yolks centered. Once the water comes to a boil, turn off the heat. Leave the eggs in the hot water for 15 to 20 minutes. (The water's residual heat cooks them.) Drain the hot water and cover them with cold water. After a few minutes, drain the water and vigorously twirl the eggs in the saucepan to crack them. Then finish peeling them by hand.