Deviled Eggs

Yum I love Deviled Eggs!!
The candied bacon really gave it the final kapow, with it's salty, sweet and spicy deliciousness! I stepped my egg game up and added some triple cream brie cheese to the yolk mixture. Simple, elegant and delish! 

I even made a yolk-less version for my friend who can't have egg yolks. I creamed together egg whites, Greek yogurt, turmeric (adds great color) and House Blend. Pretty tasty!!

Start by hard boiling your eggs. I did them the day before so they had time to chill in the fridge. Place a dozen eggs in a pot with cold water. Set on medium high heat covered and bring to a boil. Boil for 4 minutes, then turn off the heat and let them sit for 12 minutes. Then remove eggs from pot and let cool before peeling. Once peeled, put in the refrigerator until completely cooled. This may sound odd (and a little gross), but older eggs (not expired) work better when hard boiling, the seem to peel easier.

Candied Bacon: Place 4 bacon strips on a baking sheet lined with parchment paper. Rub brown sugar and sprinkle red chili flakes on both sides and bake in 375 degree(f) oven until golden and caramelized, flipping once. Total time was about 8-10 minutes. Set aside until ready to use (try not to eat it all!!).

Once the eggs are cold (this makes it easier to get a clean cut), cut in half lengthwise and pop the yolk out into a food processor. Be sure to clean your knife off each time.

Add to the yolks a couple tablespoons of mayonnaise (you can also use Greek yogurt), 2 tablespoons of triple cream brie (you can also use the spreadable kind) and a pinch of House Blend. Combine until creamy, you may need to add a touch more mayo to get it creamier. Spoon into a large zip lock bag (or pastry bag if you have it).

Next pipe yolk mixture into each egg half, cover and keep in refrigerator until ready to serve.

Once ready to serve, plate eggs and break off pieces of candied bacon and stick into each egg.

If you'd like to try the yolk-less version, discard yolks and add a few of the egg white halves into the food processor. Add 3 tablespoons of Greek yogurt,  a dash of turmeric (this gives it the yellow yolk-like color) and a pinch of House Blend. Blend together until creamy, add more turmeric if you want it to be more yellow in color. Then follow the steps above after filling the pastry bag. You'll be pleasantly surprised how tasty these are and how you don't miss the yolk at all!

 

 


Shonali T.
Shonali T.

Author

Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at SplenDishes.com.



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