Wednesday, July 15, 2015

Double-Bacon Deviled Eggs

Like I stated in my last post, I was inspired by my Mother and her preparation of her deviled eggs after Dr. Man came home with a gorgeous carton of eggs...



I cut my prep time by rendering the bacon fat the previous day and placing the bacon into the fridge.  I boiled 8 eggs in water for 20 minutes.  After boiling, the eggs were placed in a cold water bath.  Each eggshell was carefully cracked, and the eggs were peeled and cut in half...



The egg yolks were placed in a bowl and I soon realized that I did not have any mustard...eeeek!



I added minced scallions, mayonnaise, sriracha, smoked paprika, a pinch of cayenne pepper, salt, bacon fat, chopped bacon, and mixed the contents...





I carefully implanted a spoonful of the egg yolk contents into each individual egg cup.  Sprinkled with chopped bacon and parsley, my double-bacon deviled eggs were complete....and delicious! Enjoy this twist to a traditional dish!