Friday, January 13, 2012


makes twenty-four

12 large eggs
8 pieces of bacon cooked until crisp and crumbled
5 tablespoons mayonnaise
3 tablespoons dijon mustard
1/2 teaspoon white truffle oil
2 tablespoons chives, finely chopped
Large pinch salt
Small pinch of cayenne pepper
Chives cut into 1/2 inch pieces for garnish

Place the eggs on the counter and bring to room temperature, about 45 minutes. In a medium pot cover the eggs with cold water going about 1” above the eggs. Over high heat, bring the eggs to a rolling boil. Cover the eggs and remove from heat. Allow them to sit covered for 13 minutes. Remove the eggs and submerge in an ice bath for 10 minutes. Peel the eggs and slice them in half lengthwise. Place the egg yolks in a medium bowl and put the egg white halves on a flat surface or preferably a deviled egg tray. Mash the egg yolks and add the bacon,mayo,mustard, truffle oil, chives, salt and cayenne pepper. Mix until nicely incorporated. Place the egg mixture in a large zip top baggie. Snip a hole in the bottom and pipe the mixture into the egg whites. Garnish with the chives and a sprinkle of cayenne pepper if you wish.

bacon recipe courtesy of: Leslie Green, The Hungry Housewife, February 2, 2011

No comments: