Deviled eggs with mustard and caramelized bacon topcook.tomathouse.com
Ingredients:
- 8 large eggs straight from the refrigerator
- 60 g thinly sliced bacon (about 3 strips)
- 1.5 tbsp. l. brown sugar
- Cayenne pepper
- A pinch of ground cinnamon
- 0.25 - 0.5 cups mayonnaise
- 2 tsp. grain mustard
- 1 tbsp finely chopped dill, plus extra for garnish
- 1 tbsp. apple cider vinegar
- 1 teaspoon Worcestershire sauce
- 2 chopped onions
- 0.5 tsp salt
- Paprika for decoration
Preparation:
- Preheat oven to 180°C.
In a small bowl, combine brown sugar, a pinch of cayenne pepper, and cinnamon. Place the bacon on a rack set on a rimmed baking sheet. Sprinkle each piece of bacon with the spiced sugar and bake for about 10 minutes. Flip the bacon, sprinkle with the remaining sugar, and continue cooking until crispy, about 10 more minutes.
Remove the bacon from the oven and let it cool. Once cool, chop it and set it aside, reserving a quarter for topping the eggs.
- Place the cold eggs in the bottom of a saucepan and cover with cold water. Bring the water to a boil and remove from the heat. Cover and let stand for 12 minutes.
Drain the eggs and rinse them with cold water. Let them cool slightly, then peel them while still warm (warm eggs are much easier to peel). Peeled eggs can be stored in a sealed container in the refrigerator.
- Combine mayonnaise, mustard, dill, apple cider vinegar, Worcestershire sauce, 1/2 teaspoon cayenne pepper, onion, and crumbled bacon in a medium bowl. Season with salt.
Cut the eggs in half lengthwise. Carefully remove the yolks. Add the yolks to the bowl with the mustard mixture. Mash with a fork until the mixture is smooth.
Place the filling in a zip-lock bag. Snip off one corner and pipe the filling onto the egg whites. Sprinkle with paprika, remaining bacon, and dill before serving.
Note
Cooking bacon on the grill works well because it allows air to circulate, resulting in crispy, delicious bacon.
Plastic bags are convenient to use instead of a pastry bag.
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