Tuesday, January 12, 2016

Bacon & Bleu Deviled Eggs for #TastyMurder

One of my favorite appetizers to serve is deviled eggs. They are easy and versatile which really just means that I can twist and tweak them to whatever the theme of my dinner party happens to be. In this case - for the Tasty Murder dinner - we were eating all things bacon. So, I went with a bacon and bleu egg, mixing bleu cheese crumbles into the egg mixture and serving them with candied bacon for sprinkling. Delish!

Ingredients makes 12
  • 12 large organic eggs
  • 1/4 C organic mayonnaise
  • 1 t crushed garlic
  • 2 T crumbled bleu cheese
  • candied bacon (recipe for my Candied Cinnamon-Chile Bacon), chopped for garnish
  • freshly ground salt
  • freshly ground pepper

Hardboil your eggs. Cover eggs completely with cold water by 1 to 2" in a heavy saucepan and bring to a rolling boil. Reduce heat to low and simmer eggs, covered with a lid for 30 seconds. Remove from heat and let stand - covered - 15 minutes. Transfer eggs to a bowl of ice to stop cooking. Let stand 5 minutes.

Peel eggs and halve. I typically halve them lengthwise, but did it widthwise this time. Note: when you slice them widthwise, to maximize fill space, you're really only chopping off the top...and if you need 12, you need to cook 12. 

Remove yolks as carefully as you can and mash in a bowl with a fork. Add mayonnaise, garlic, and bleu cheese. Stir with fork until smooth. Fill egg whites with deviled egg mixture and garnish with fresh salt and pepper. Serve with candied bacon.

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