Deviled Eggs BLT from the Oakville Grocery
Deviled Eggs BLT from the Oakville Grocery
Servings: 24 Stuffed Eggs
Ingredients:
- 3 slices / thick-cut bacon, finely chopped
- 12 large / eggs
- 1/2 cup / mayonnaise
- 2 Tblsp / country or regular Dijon mustard
- 1 Tblsp / cider vinegar
- 1/4 tsp / kosher salt
- 1/4 tsp / freshly ground pepper
- Sweet paprika, for sprinkling
Instructions:
- In a frying pan over medium-low heat, cook the bacon, stirring occasionally, until the fat renders and bacon becomes crispy, about 8 minutes. Transfer to paper towels to drain. Meanwhile, boil the eggs. Have a large bowl of ice water ready. Fill a large saucepan half full of water and bring to a boil over high heat. Using a slotted spoon, carefully add the eggs to the boiling water. Reduce the heat to medium so the water is at a gentle boil and cook the eggs for 11 minutes.
- Using the slotted spoon, transfer the eggs to the ice water. Let sit for 10 minutes. Then gently crack each egg against a work surface, rolling it back and forth under your hand, to crack the shell finely all over. Peel off the shell. Cut each egg in half lengthwise. Using a spoon, scoop the yolks out of the egg whites into a bowl. Place the egg-white halves, hollow side up, on a serving platter. Add the mayonnaise, mustard, tomatoes, chives, vinegar, salt and pepper to the yolks and, using a fork, mash them to a smooth, fluffy paste.
- Reserve 24 pieces of bacon for garnish and stir remainder of bacon into the egg mixture.
- Spoon the yolk mixture into the egg-white halves, dividing it evenly and shaping it into a mound. Place a couple of pieces of diced, cooked bacon on top of the filling for garnish, then sprinkle with a pinch of paprika and serve. The eggs can be made and refrigerated for up to 8 hours in advance before serving.