Monday, March 25, 2013
BLT Deviled Eggs
I brought these babies to a little Easter party with friends. I wasn't sure how people would respond to deviled eggs. I wasn't prepared for the response. They were gobbled up and everyone was raving about them. Whoddathunkit? They were great. My original plan was for a southwestern deviled egg, but I didn't have the ingredients. I decided to go with a BLT instead. Candied bacon, tomato, and basil in lieu of lettuce. One friend even said they were the best deviled eggs she'd ever had. I know what I'm doing with my Easter eggs!
1 dozen hard-boiled eggs, peeled
1/4 cup mayonnaise
1 tablespoon honey mustard
4 strips candied bacon, diced small
2 handfuls small cherry tomatoes, quartered
1 handful basil leaves, chopped
Chili powder to dust
1. Slice each egg in half lengthwise and remove the yolk. Put all the yolks in a small mixing bowl and all the whites on a platter.
2. Add mayo and honey mustard to the yolks and mix until well combined and sort of fluffy.
3. Fold in the diced bacon, tomatoes, and basil (reserving a little of the basil for a garnish)
4. Spoon filling into the centers of the whites. Garnish with basil and dust with chili powder.
How to make the perfect hard-boiled egg:
1. Use "old" eggs that have been in your refrigerator for a week. They will be easier to peel.
2. Place eggs in a pan and fill with cold water. The water should cover the eggs by about an inch.
3. Place on the stove over high heat and bring the water to a boil.
4. Once the water is boiling, cover it with a lid, turn off the heat and set a timer for 12 minutes.
5. After 12 minutes, carefully drain the hot water from the pan and put it in the sink to fill with cold water. Toss in some ice as well if the pan is still warming up the water.
6. Let cool for 15 minutes and refrigerate until ready to use.