“Baked Potato” Deviled Eggs | Friday Night Bites

I agonized for days. Back in December when my book club met for our annual holiday dinner, one of the ladies raised her hand and volunteered to host our book club meeting in May.  I thought – wow – she is super organized and excited.  A few moments after her hand was raised, she mentioned she wanted to host in Hawaii.

All ten of us had our mouths drop.  She went on to explain that she wanted to host at her house in Hawaii.  We were all excited and grateful for her offer.  Quickly we got energized and could hardly wait for May to arrive.  The next week, emails flew back and forth with who had already booked their ticket and the planning began from there.

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Last week, we all realized the day was quickly approaching for our departure.  Unfortunately, three of the ladies were unable to attend due to various reasons.  About a week ago, I began to have pressure in my ears and head.  Not sure if it was a cold, allergies or ear infection, but it was certainly not what I asked for.  With not feeling 100%, the agonizing began.  Do I go to Hawaii or not?  I am typically a decisive person and make definitive decisions.  With this one, I agonized literally for days. 

Finally, I came to a decision.  Sadly I would not attend the trip to Hawaii. It was a tough decision and knew that I would miss out on a fantastic trip.  I do hope another trip can be planned in the future and hope that everyone going has the best time ever.  Cheers to a great trip and look forward to seeing pictures and hearing all about it. In the meantime, I am taking Sudafed, advil, conducting nasal rinses and will head to the doctor if things don’t get better. 

I wanted to share this week’s Friday Night Bites with everyone.  Hubby absolutely loves deviled eggs along with baked potatoes with the works.  I thought why not combine the two concepts together to make “Baked Potato” Deviled Eggs. The result was simply divine.  I can imagine these with a crisp Sancerre, a French Sauvignon Blanc and sitting outside with the warm late Spring air.  Enjoy!

“Baked Potato” Deviled Eggs

6 Large Eggs

2 teaspoon Yellow Mustard

3 Tablespoons Mayonnaise

Pinch of Salt

3 slices Applewood Smoked Bacon, cooked crisp and cut into one inch pieces

Chives, minced

Crème Fraiche

Perfect Hard Boiled Eggs

Place eggs in saucepan large enough to hold them in a single layer.  Add cold water to cover the eggs by one inch.  Heat over high just to boiling and remove from burner and proceed to cover the pan.

Let eggs stand in hot water about 12 minutes for large eggs, 9 minutes for medium eggs and 15 minutes for extra large eggs. 

Drain immediately and serve warm or cool completely under cold running water or in a bowl of ice water.  Proceed to peel each one to make deviled eggs.

Deviled Eggs

Using a sharp knife, cut each hard boiled egg in half lengthwise.  Carefully remove the egg yolk and place into a medium sized bowl.  With a fork break down the egg yolks to remove as many lumps as possible.  Add the yellow mustard and mayonnaise along with a pinch of salt.  Mix well with a spoon until creamy.  Taste to determine if you need to add more mustard or mayonnaise.  Adjust if needed.

Add the egg yolk mixture to a piping bag with a star tip to pipe into each egg.  Add a half teaspoon of crème Fraiche (or sour cream) to the top of each egg and top with a piece of crispy bacon and sprinkle with a few chives.  Refrigerate until ready to serve.  Will keep for a couple days covered in the refrigerator.