Deviled Egg Recipe
Certainly deviled eggs are delicious all year round, but they sure do remind us of summertime (you know, kind of like 70-degree weather in March). This particular recipe is one of our favorites — a classic made better with the addition of bacon flavor, fresh chives, and a kick of cayenne. Make it for supper this Sunday with bacon fat leftover from brunch.
deviled egg cooking information
- Yield: About : 24 Pieces
- Prep Time: 30 Minutes
- Cook Time: 10-15 Minutes
deviled egg ingredients
- 12 Eggs
- 1 Tablespoon Bacon Fat
- 1 Tablespoon Fresh Chopped Chives
- 1 Tablespoon Dijon Mustard
deviled egg recipe instruction
- Place your eggs in a sauce pot. Fill with enough water to cover the eggs, plus an inch above the eggs.
- Put the eggs on the stove and turn to high heat.
- When the water starts to boil, reduce to low heat and cover with plastic wrap. Let cook for 7-10 minutes, depending on the size of the eggs.
- Once the eggs are finished cooking, remove from the water and place in an ice bath to stop the cooking process.
- When the eggs are finally cooled, shell, and slice in half lengthwise. Place the egg yolks in a separate bowl, and the egg whites on a serving platter.
- Smash the egg yolks with the back of a fork. Add the bacon fat, fresh chives, Dijon mustard, salt, and pepper to the yolks. Blend together with the fork.
- If the yolk mixture is too thick, add a little hot water to thin it out.
- Spoon the yolk mixture back into the egg whites. (We usually put it all into a resealable plastic bag, actually. Snip off one of the corners and pipe the the yolks back into the whites — very simple and very fancy-looking.) Garnish with a sprinkle of cayenne.
- Serve and enjoy!
deviled egg tips and tricks
- The eggs can be boiled and shelled in advance. If you aren’t confident in your egg-boiling ability you can always buy the eggs from the salad bar at your local grocery store and then doctor them up at home.
- Cayenne adds straight heat to any dish, the kind of heat that hits you in the back of your throat. If you aren’t a fan of heat you can always substitute paprika; or, if you love spicy foods, you can mix the cayenne into the egg yolk mixture.
- If you’re making these in advance, keep the yolk mixture separate from the whites in the refrigerator. Pipe the yolks into the whites and garnish the eggs just before service.