I've never had to be at the helm of any Thanksgiving celebration before (thank goodness? Or should I be yearning to stay up the night before, freaking out?). So contributing a dish or two is a way to enjoy seasonal cooking without all the stress. This year, I had two T-Day celebrations to attend (score!) and I ended up making two dishes. The first one was a classic that gets devoured no matter how simple or fancy you make it: deviled eggs. While the bacon-in-everything trend has been beaten to death, that does not change the fact that bacon will always be a delightful salty addition to almost anything. So I took bits and pieces from this recipe and this recipe to create the egg-sellent appetizer.
Recipe
18 large hardboiled eggs
1 head of roasted garlic (in the future I'd either increase this to 3 heads or leave out the garlic and add more mayo)
6 strips of bacon, cooked to crispy and finely chopped
3/4 c. mayonnaise
1.5 tbs grated red onion
1.5 tsp granulated sugar
1/2 tsp freshly ground black pepper
3/4 tsp. balsamic vinegar
chopped chives (optional garnish)
paprika (optional garnish)
Everyone has their own method of boiling perfect eggs. Mine is to heat up the eggs and cold water together in the pot from the get go. Once the water starts to boil, I lower the heat a little so the eggs don't crack. Boil the eggs for 20 minutes, then immediately rinse with cold water and dunk the eggs in an ice water bath so the membrane shrinks back from the white, making peeling a piece of cake.
Slice the eggs in half and dump the yolks in a mixing bowl. Mix all ingredients together, then spoon or pipe the yolk mixture into each egg white half. I don't have a piping bag, so usually I snip the tip off of a Ziploc bag and use that to pipe the yolk mixture in. Works pretty well, if I might say so myself. I chopped chives to use as garnish (the store was out of a lot of other herbs, ha) and added a sprinkle of paprika for color. EGG-STREME!
No comments:
Post a Comment