Turkey day is just a few weeks away, and I’ve already been daydreaming about my menu. Every special occasion in my household growing up had similar side dishes–mustard potato salad, broccoli and cheese rice casserole, and my fave, the almighty deviled egg.
Simple to make and even more fun to eat, deviled eggs are the perfect holiday appetizer, side dish or snack. Or day after holiday breakfast. But I’m getting ahead of myself here.
More food porn and the recipe after the jump.
Recipe: Leena’s Kick-ass deviled eggs with bacon and chive
- One dozen eggs
- 1/4 onion, peeled and small dice
- Dijon mustard (Maille is my fave, not too strong)
- Sweet pickle relish
- Paprika (I used smoked hot paprika)
- 4 slices of bacon, cooked crispy and crumbled
- 5-6 finely chopped chives
- First, hard boil the eggs. Place eggs in a pot of cold water, bring to boil, then cover and take off heat. Let pot sit for 15 minutes. Take eggs out, and when cool, peel, halve, and put the yolks into a mixing bowl.
- Mash the yolks with a fork. Add a small amount of mayo and mustard, and a bit of relish with the minced onion. Stir together, taste, and adjust seasoning to your liking. I tend to like 2 parts dijon mustard to one part mayo and one part relish. Finish filling with some salt and pepper to taste. Fold in the most of the bacon and most of the chives.
- Lay the egg white halves on a clean plate to fill them. You can spoon in filling or use a pastry bag to make it look fancy. Finish the dish by sprinkling remaining bacon and chives over the top, and finish with a dusting of paprika. Then shove two in your mouth and eat them. You know. For quality control
You can use any kind of mustard you like, yellow, whole grain, whatever. You can also substitute chopped dill pickles for the sweet pickle relish if you like it a bit more savory.
Yields 24 deviled egg halves
Microformatting by hRecipe.