I know, I know, deviled eggs, who doesn’t do them? It’s one of those old standbys that illicit no oohs and aahs from anyone. Pedestrian, old fashioned, *gasp* shall I say, too too Midwestern and working class?
Ah, but you have not had these.
This recipe takes deviled eggs to a whole ‘nother level. It is sublime. It is the stuff of dreams.
Well, you get the idea.
Really it’s good. And for all of you who hate deviled eggs mostly because you hate peeling eggs, I have a way of doing that that actually works. I mean it. It works.
- 1 dozen eggs, hard boiled and peeled, and sliced lengthwise
- between 1/3 -1/2 c of mayonnaise (homemade would be excellent here)
- 3 -4 tbsp of a good mustard. Think of Dijon or a spicy brown, but again a good mustard, i.e., not yellow.
- 1 heaping tsp of horseradish
- 1 large jalapeño, roasted, peeled and seeded and then minced. (3-4 tsp) in all.
- a couple of tbsp of chopped fresh parsley
- salt and pepper to taste
- candied bacon
- Place eggs in a saucepan and cover with water. Bring to a boil. Once the boil starts, time for 13 minutes.
- Remove from heat and pour off the water, replacing with cold water.
- Take a large bowl, fill with about 4 cups of ice. Place eggs in the ice bath and leave until ice has melted.
- Place the now cold water with eggs in the fridge until ready to peel. (this can be an hour to days)
- Crack eggs and the shells pretty much come off in two or three pieces. This works for like almost every egg. Maybe one will give me trouble.
- Depending on the size of the yolks, add the rest of the ingredients together in amounts that give the right texture. Not too dry, but not sloppy. Obviously start with the lower amounts. The jalapeño amount is up to you.
- Spoon or pipe into the egg shells.
- Add a piece or two of the bacon on top.
SERVES: 24 halves
NOTES: How elegant these are depends on the quality of ingredients of course. Do swap out jalapeños for Poblanos or Hatch if you wish. Also, it’s easy to do half a dozen eggs and adjust the ingredients accordingly.
SOURCE: Modified slightly from Rufus’ Food and Spirit Guide