Friday, July 12, 2019

Deviled Eggs with Bacon Potato Chip Dust | Friday Night Bites


There is something extraordinary about a perfect deviled egg.  This week's Friday Night Bites certainly hit utopia in the deviled egg world for me.  Literally for months, I have been working towards perfecting the hard boiled egg.  After many, I mean many tries at getting the peel to not rip away the egg white layer or have small dents, I believe I have finally hit that plateau.  


I kept experiencing the imperfect vessel for the creamy yolk filling by having dents and parts of the white break off when peeling the shell.  It kept sticking and was incredibly frustrating.  Then I had success.  The key was chilling the hard boiled eggs overnight versus just in the ice bath.  The feeling was one of elation, delight and satisfaction for conquering a simple problem that was plaguing me for months.


The second revelation came when I made the simple topping - Bacon, Potato Chip dust.  Yes I said dust.  Maybe I exaggerated a bit, perhaps a crumble of sorts.  In any event, the crunchy, salty, smoky and earthy crumble was out of this world delicious.  With the classic deviled egg filling and the surprise topping, this two bite wonder was a symphony for my mouth.


Deviled Eggs with Bacon Potato Chip Dust

Makes 12 

Ingredients

6 eggs
1 teaspoon vinegar
Pinch of salt
5 Tablespoons Mayonnaise
1 small pinch of salt
1 teaspoon Yellow Mustard
2 Slices Crispy Bacon
4 Potato Chips (I prefer Lays)

Use a medium pot and fill two thirds with cold water.  Add the vinegar and a pinch of salt. Gently place the eggs into the pot.  Cook on high until the water comes to a boil.  Turn down the heat to low and let cook for 15 minutes.  Gently remove the eggs and place the eggs into a ice bath. Let sit for 15 minutes.  Dry off the eggs and place in the refrigerator for at least 2 hours or overnight.

Over the sink with low running water, you can peel the eggs.  Gently tap onto the side of the egg to crack the shell to start the peeling.  

Cut each egg in half not lengthwise.  Cut off the ends of each half of egg very slightly to aide in standing up on a plate.  

Remove the egg yolks and add to a bowl. Use a fork to break apart the yolks into very small pieces.  Add the mayonnaise, salt and mustard.  Whip together until super creamy.  

Add to a pastry bag with a star tip and pipe yolk mixture into each egg half.

Crush the crispy bacon and potato chips into small pieces and mix together in a small bowl.  Top each egg with a generous pinch of the mixture. ENJOY!





1 comment:

  1. Such beautiful photos and tantalizing flavors. Can't wait to try this recipe!!

    ReplyDelete

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