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
• Salt/Pepper
• Cayenne

deviled egg recipe instruction

1. Place your eggs in a sauce pot. Fill with enough water to cover the eggs, plus an inch above the eggs.
2. Put the eggs on the stove and turn to high heat.
3. 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.
4. Once the eggs are finished cooking, remove from the water and place in an ice bath to stop the cooking process.
5. 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.
6. 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.
7. If the yolk mixture is too thick, add a little hot water to thin it out.
8. 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.
9. 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.