February was fast and furious. I can’t even believe it’s already over. I actually kind of love how fast this year is flying by, which is new for me since I’m usually in a panic when I feel like time is passing too quickly. But there are things I’m looking forward to later this year. So let’s keep this train a-rollin’.
Deviled eggs, anyone?
My sister is the go-to for deviled eggs in our family. But they’ve totally been my thing this year. People are thrilled when you show up to a party with a platter of deviled eggs – I know this to be a fact. Deviled eggs are the perfect party food. They go well with champagne (and since they’re packed with protein, you can drink even more champagne and not get crunk). And they’re easy to pop in your mouth as you pass the snack table, which is a plus in my book.
I first made these deviled eggs for this year’s New Year’s Eve soiree. A friend asked if I could show him how to make them sometime. At the time, I couldn’t actually give a recipe because there was no recipe – when I’m not baking, I have a tendency to just throw these things together without measuring. But when I made these for a baby shower last weekend, I made sure to actually measure ingredients and take notes. So, my dear Ryan, this is for you.
What’s most important about these particular deviled eggs is that they’re topped with bacon. If you’re not into bacon, you can leave it out, the eggs will still be a hit. But there’s a reason why bacon and eggs are a breakfast staple – it’s because they’re a team. And because bacon just makes everything better. Let’s not pretend otherwise.
deviled eggs with bacon
12 extra large eggs (do not use farm fresh eggs; buy eggs at least 5 days before preparing for best results – it makes them easier to peel)
3/4 cup mayonnaise
2 tablespoons prepared yellow mustard
1 tablespoon lemon juice
grated zest of 1 lemon
1/2 teaspoon fresh ground black pepper
5 slices of crispy bacon, finely chopped
Place eggs in a single layer in a large pot. Cover with an inch of cold water. Place over medium heat and bring to a rolling boil. Remove from heat and cover. Let stand for 13 minutes. Remove the eggs and place them in a bowl of cold water to cool. When the eggs are cool, carefully crack and peel and place on a towel-lined plate. Pat dry.
Slice eggs in half lengthwise. Remove the yolks and place them in the bowl of a food processor. Add mayonnaise, mustard, lemon juice, zest, and pepper to the egg yolk. Process the egg yolks until the mixture becomes smooth. Add more mustard, lemon juice, and pepper to taste. Transfer the mixture to the pastry bag fitted with a large tip. You can also use a freezer bag; snip off one corner.
Arrange the egg white halves on a platter. Pipe the yolk mixture into the cavity of each egg white. Top each egg with chopped bacon and chives. Sprinkle with paprika. Serve immediately or refrigerate until ready to serve.