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!
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