June 23, 2013

Bacon Cheddar Deviled Eggs


 Deviled eggs are making a comeback! I adore eggs in every form, but deviled eggs are a special indulgence due to their extra-rich, creamy filling. For these deviled eggs I stole a note from twice-baked potatoes... that is, take the filling out, whip it together with extra fat (mayo for this, butter for potatoes)... and more fats like cheese and bacon... and then put it back in. This is how the ordinary becomes amazing!


I made these eggs for our book club picnic. We read David Sedaris's "Me Talk Pretty One Day," which is a hilarious compilation of short stories. Since the stories are brief, we made our bites brief, too.

From sliders, to mini pies, to cute little bunches of veggies tied up with a sprig of parseley, all of our menu items were small.

These eggs might be bite sized, but they're certainly not small on flavor! Don't underestimate just how luscious these cheddar-bacon filled deviled eggs are, and plan to make a few for each person you're serving to.


After all, I've never been friends with anyone who would say no to something with bacon and cheese... And since my book club ladies are some of the best, these eggs flew right off the plate and into our laughing, happy, story-telling mouths.

Bacon Cheddar Deviled Eggs: makes 24
1 dozen hard-boiled eggs (directions below)
4 slices bacon, cooked until crisp
1/4 of a medium white onion
1/4 cup mayonnaise
1/4 cup shredded sharp cheddar cheese
1/8 teaspoon paprika, plus more for sprinkling
salt to taste

Directions: To hard boil the eggs, place the eggs in a large pot of water and bring to a boil. Turn off and remove from the heat and allow to stand 12 minutes. Drain the eggs and shake in the pan to lightly crack the shells (this allows the cold water to get under the shells and aids with peeling). Fill the pan with cold running water for 2 minutes. Peel all of the eggs and set aside.

Cut each egg in half and gently remove the yolk with a small spoon. Add the white onion, mayo, and sharp cheddar to the food processor and process for a minute. Add the paprika and yolks and process until very smooth. Salt to taste. Crumble 3 bacon slices and stir into the yolk filling. Use a frosting piping bag to pipe the bacon cheddar filling back into each egg half. Crumble or slice the last bacon piece into 24 small pieces. Add a small bacon piece to the top of each egg mixture and gently sprinkle with the remaining paprika.

Chill. Can be made 4 hours ahead.

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