3849. SRIRACHA DEVILED EGGS with CRUMBLED BACON

Makes 12, ½ egg servings


½ dozen large eggs
3-4 tablespoons mayonnaise
½ tablespoon Sriracha sauce
1⁄4 cup chopped chives
1 teaspoons curry powder
2 strips bacon, cooked and crumbled

In a large pot or sauté pan, cover the eggs with cold water and bring to a boil. Remove the pot from the heat, cover, and let sit for exactly 14 minutes. Plunge the eggs into a bowl of ice water to cool Gently tap the eggs with the back of a spoon and let the eggs sit in water for a couple hours or overnight to help loosen the shell. When ready to serve remove the shell.

Using a slightly moistened thin, sharp knife, cut the eggs in half lengthwise.

Remove the egg yolks into a medium bowl and mash with a fork. Stir in the mayonnaise, Sriracha, curry powder and 3 tablespoons of the chives, mixing until very smooth.

Transfer the yolk mixture to a pastry bag fitted with a star or plain tip, or a zip-top bag (with the corner cut off). Set the egg whites on a serving platter and pipe in the filling.

Just before serving, sprinkle the deviled eggs with bacon crumbles and remaining chives.


bacon recipe source: Amanda Frederickson, La Crema Winery (@LaCremaWines), 235 Healdsburg Ave, Healdsburg, CA 95448

3419. DEVILED EGGS with CANDIED BACON

yields 6 to 8 servings 


1 1/2 tablespoons light brown sugar
cayenne pepper
pinch ground cinnamon
1/8 pound thick-cut bacon (about 3 strips)
8 large eggs, straight from the refrigerator
1/4 to 1/2 cup mayonnaise, or as much as desired
2 teaspoons whole grain mustard
1 tablespoon finely chopped fresh dill, plus more for garnish
1 tablespoon cider vinegar
1 teaspoon Worcestershire sauce
2 scallions, minced
1/2 teaspoon kosher salt
paprika, for garnish

Preheat the oven to 350 degrees F.

In a small bowl, mix together the brown sugar, a pinch of cayenne and the cinnamon. Place the bacon on a wire rack set over a rimmed baking sheet. Sprinkle each slice of bacon with some of the spiced sugar and bake, about 10 minutes. Flip the bacon, sprinkle with the remaining spiced sugar and continue to cook until crispy, about 10 more minutes. Remove the bacon from the oven and allow to cool. When the bacon is cool, mince it and set aside, reserving a quarter of it for garnishing the eggs.

Put the cold eggs in the bottom of a medium saucepan and cover with cold water. Bring water to a boil and remove the pan from the heat. Cover the pan with a lid and let stand for 12 minutes. Drain the eggs and rinse with cold water. Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm). After they are peeled, you can then store them, covered, in the fridge.

Mix together the mayonnaise, mustard, dill, cider vinegar, Worcestershire sauce, 1/4 teaspoon cayenne, the scallions and the minced bacon in a medium mixing bowl. Season with the salt.

Slice the eggs in half lengthwise. Gently remove the yolks by pressing your thumb against the back of the yolk to pop it out of the white. Add the yolks to the bowl with the mayonnaise mixture. Mash together, using a fork, until smooth.

Put the filling in a re-sealable bag. Cut one end off and pipe the filling into the egg whites. Sprinkle with the paprika, extra bacon bits and dill before serving.  

 

 

bacon recipe source: Kelsey Nixon, "Small Plate Party," Kelsey's Essentials, Cooking Channel TV

3395. BACON JALAPENO DEVILED EGGS

12 large eggs, hard boiled and peeled
1 cup mayonnaise
1½ teaspoons rice vinegar
¾ teaspoon ground mustard
½ teaspoon sugar
2 jalapenos, seeded and chopped
6 pieces bacon, cooked, crisp, and crumbled
paprika

Slice the hard boiled eggs in half, lengthwise. Remove the yolks and put them in a mixing bowl. Mash the egg yolks with a fork. Add the mayonnaise, rice vinegar, ground mustard, and sugar to the mashed egg yolks and stir until well combined. Mix in the jalapenos and bacon. Put the mixture in a ziploc bag and cut a small hole in the corner of the bag. Fill each egg hole with the mixture. Sprinkle with paprika. Chill until ready to serve.


bacon recipe source: Real Housemoms, March 20, 2013

2971. BACON GUACAMOLE DEVILED EGGS

makes 6 servings 


6 eggs, boiled, cooled, peeled, and cut in half
1 large avocado, mashed
2 tablespoons bacon, cooked and crumbled
1 tablespoon jalapeno, finely diced
1 tablespoon red onion, finely diced
2 tablespoons diced tomato
1 tablespoon lime juice (~1/2 lime)
1 tablespoon cilantro, chopped
salt, pepper and cayenne to taste
pinch chili powder (for garnish)

Scoop the yolks out of the egg halves, mash them, mix with the avocado, bacon, jalapeno, onion, tomato, lime juice and cilantro and season with salt, pepper and cayenne.

Place a tablespoon of the mixture back into the holes left by the yolks in the eggs and serve garnished with extra bacon and a pinch of chili powder.


bacon recipe courtesy of: Kevin Lynch, Closet Cooking, March 25, 2013

2761. BRAISED BACON, PEA SHOOT and WATERCRESS SALAD

yields six servings


6 4 oz. pieces molasses and soy braised bacon, warm (recipe below)
3 ounce pea shoot, washed and spun dry
1.5 ounces of watercress
6 ounces of buttermilk herb dressing (recipe below)
3 deviled yard eggs
6 pieces slow roasted tomato

Molasses and Soy Braised Bacon
1 pound slab of bacon, cut into 4 oz. pieces
1.5 ounces of ginger root, peeled and chopped
3 garlic cloves, chopped
1 teaspoon of ground black pepper
1 jar of molasses
1 cup of soy sauce
star anise
1 teaspoon of sriracha chili sauce

Score the fat presentation side of the bacon pieces. Brown the tops in a hot skillet. Remove from the pan and pour out most of the fat. Sauté garlic and ginger in the same pan. Add the rest of the ingredients, bring to a boil and then put the bacon back into the pan. Braise the bacon In a 225-250 degrees oven for 1.5 hours. This dish is easily burned so keep the oven very low and checked often. It’s okay to turn over the bacon during the cooking process. The bacon should be tender.

Buttermilk Herb Salad Dressing (yields four servings)
1/8 an ounce of chives
1 ounce of basil
1/8 of a bunch of flat leaf parsley
1/8 of a clove of garlic
1 teaspoon of dry mustard
1/16 of a cup of white balsamic vinegar
1 teaspoon of honey
1 cup of mayonnaise
1 cup of buttermilk
1 teaspoon of salt

In a blender, combine herbs, garlic, mustard, vinegar, and honey. Puree. Mix together mayo, buttermilk, and salt. Add herb mixture, stir to fully combine.

Toss together the pea shoots, watercress and the dressing. Place the braised bacon on one end of the bowl, top with greens. With a squeeze bottle, squeeze a zig zag on the other side of the plate. Place egg and tomato on that side of the plate.


bacon recipe courtesy of: Ralph's on the Park, 900 City Park Avenue, New Orleans, LA 70119

2440. BACON DEVILED EGGS with WHITE TRUFFLE OIL

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

2421. CHIPOTLE BACON DEVILED EGGS

makes 24 deviled eggs


12 eggs, hard-cooked
1/2 cup mayonnaise (store-bought or homemade)
2 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1 teaspoon chipotle chile powder
1/4 teaspoon garlic powder
salt, to taste (optional)
6 slices thick-cut bacon, cooked and chopped
smoked paprika for garnish

Cut eggs in half. Arrange egg whites cut side up on a serving plate and put the yolks in a small mixing bowl. Mash yolks with a fork then stir in mayonnaise, mustard, vinegar, chipotle chile, and garlic powder. Mash and stir all ingredients together well. Stir in chopped bacon, reserving some pieces to garnish the top of the eggs if desired. Taste and add salt if necessary. Spoon some of the filling into each egg white half, dividing the mixture as evenly as possible between the eggs. Sprinkle eggs with smoked paprika and garnish with bacon pieces. Serve immediately or refrigerate until ready to serve.


bacon recipe courtesy of: Nicole, Pinch My Salt, Fresno, California, May 20, 2011

1865. KIMCHI BACON DEVILED EGGS

2 eggs
1 tablespoon chopped napa cabbage kimchi
1 bacon rasher fried until crisp and chopped up
2 mint leaves, roughly chopped
1 tablespoon mayonnaise

Hard boil the eggs using your favorite method. I put eggs straight from the fridge into a pot with tap water and bring it to a gentle boil. I start timing when the water starts bubbling: hard boiled eggs usually take about 9-10 minutes.

When your eggs are done, take the pot, put it under the tap and turn on the cold water and let it run until the eggs are cool to the touch.

Gently peel your eggs and let them cool.

Slice eggs in half and pop the yolks into a bowl. Set the whites aside until you are ready to fill them.

Using a fork, break up the yolks until it is in tiny crumbs. Reserve a tiny amount of kimchi, bacon and mint for garnish, then add the rest to the bowl with the egg yolks. Add the mayonnaise and gently mix until the egg yolk mixture comes together. If it looks too dry, add a touch more mayonnaise.

Scoop the filling into the waiting egg white halves and garnish with the reserved bacon, kimchi and mint.

Enjoy!


bacon recipe courtesy of: Momofuku at home, March 30, 2010

445. BACON and CHEESE DEVILED EGGS

12 hard-cooked eggs, peeled
1/2 cup mayonnaise
1 tablespoon honey mustard
1/2 teaspoon salt
1/4 teaspoon black pepper
4 strips bacon, cooked, crumbled
2 tablespoon shredded sharp cheddar
Parsley, for garnish, optional

Cut eggs in half lengthwise. Spoon yolks into a bowl; reserve whites. Mash yolks with fork. Add mayonnaise, honey mustard, salt and pepper. Fold in bacon and cheese. Fill each egg white with yolk mixture. Cover and refrigerate until ready to serve.


courtesy of: Distinction Magazine, 235 Pinelawn Road, Melville, NY 11747

421. BACON, LOBSTER, and TOMATO BLT DEVILED EGGS

12 large hard boiled eggs split lengthwise
3 tablespoons crisp cooked bacon finely chopped
1 tablespoons dried tomatoes (not oil packed) finely chopped
1 teaspoons Dijon mustard
2 tablespoons chives chopped
1 tablespoon parsley chopped
1 cup mayonnaise
pinch of salt and pepper
about 8 ounces cooked chilled lobster tail or claw meat in pieces
chopped parsley garnish

Remove egg yolks from egg whites. Mash yolks and combine with next 7 ingredients (through salt and pepper). Fill egg whites with yolk mixture and top with small (about 1/3 ounce) piece of lobster meat. Garnish with chopped parsley.


courtesy of: WCPO in Cincinnati, Ohio