Deviled eggs are one of those warm weather pleasures that most people don’t trust unless they’re eating moms or good ol’ Aunt Marilyn’s. You know, the ones with paprika sprinkled over the top they’ve been making the same way for the summer get together for 40 years. You’re dead set on family deviled egg loyalty.
It’s a personal thing for people, and I totally know why.
I get it.
That’s a weird texture, and if the filling isn’t really bright, bold, and seasoned, well, it’s no bueno.
I also think it’s very important you have some texture.
The shallot and Serrano peppers really add some love to the filling, and those crunchy bits of meaty love sprinkled on top are just what the bbq ordered.
You can never go wrong with bacon. It’s true.
zingy, zangy bacon-fat, deviled eggs.
1 dozen large eggs
4 strips (your favorite, delicious smoky bacon) halved lengthwise and chopped into ¼ inch cubes
3 seranno peppers, very thinly sliced into rounds (1 pepper worth reserved for garnish)
1 medium shallot, finely minced
3 Tbsp. red wine vinegar
2 Tbsp. prepared horseradish
1 Tbsp. smooth Dijon mustard
3 Tbsp. chives, finely minced
juice and zest of one juicy lemon (if not, maybe two)
2 Tbsp. your favorite “jalapeno style” hot sauce
(Siete has a new one that is delicious I must say.)
1 tsp. Jacobsen black garlic salt
1 tsp. freshly ground black pepper
method of prep.
- place eggs in a medium-sized pot covered with 2 inches cold water
- boil eggs on high heat for 10 minutes
- drain eggs and bounce them up and down to crack their shells
- run cold running water immediately over busted up eggs in the pot and allow to sit for five minutes
- peel shell off eggs, lay out on paper towel and cut in half, lengthwise
- remove yolks and place aside in a medium-sized metal mixing bowl
- while yolks are still warm, add vinegar, mustard, horseradish, hot sauce, salt and pepper and smash with a fork against the side of the bowl to form a mushy paste (really get in there and make it as smooth as possible by hand)
- cover filling mixture with plastic and place in the fridge to chill
- in a medium-sized, non-stick pan over medium-low heat, add bacon cubes; paying attention to separate them from sticking to one another
- cook bacon, raising heat slightly if you are going to stand over it constantly…until it is crisp and brown… approximately 10 minutes
- when your bacon is cooked to meaty perfection, pour it into a strainer you have set above a bowl to reserve all the fat
- on a paper plate or towels, spread out the crisp bacon bits and allow to cool
- place bacon fat back in the pan and over medium heat, cook shallot and serrrano pepper until soft
- add red wine vinegar and allow liquid mixture to reduce by half
- remove from heat and set aside to cool
- remove the filling mix from the fridge and drizzle in the warm bacon fat, vinegar and shallot mixture while you continue to agitate filling with a fork looking for clumps of yolk
- when all the warm bacon fat concoction has been added back and filling is smooth, add chives, lemon juice and zest
- taste filling for correct seasoning for your taste and adjust with salt and pepper if necessary
- if you have a disposable piping bag on hand (might be a lot to ask..maybe not…put the filling inside.) if not, put it in a Ziploc bag
- arrange eggs whites in a plastic storage container lined with paper towel (this will prevent them from tipping over until you serve them)
- cut the tip off the Ziploc and squeeze filling in a beehive motion to fill, beginning in the middle of the empty yolk hole lol.
- garnish right before serving with crispy bacon bits and one thin Serrano pepper ring
- eat one before you put them out. they won’t last long.