Bacon-Jalapeño Deviled Eggs
Adding bacon to deviled eggs is one of the easiest ways to make your guests fall in love with you.
Ingredients
12 large eggs
1/3 c. mayonnaise
Juice of 1/2 lemon
1/4 c. chopped cooked bacon
2 tbsp. shredded Cheddar
1 1/2 tbsp. yellow mustard
2 tsp. chopped jalapeño (seeded if desired)
kosher salt
Freshly ground black pepper
Directions
Place eggs in a single layer in a saucepan and cover with 2 inches of water. Bring to a boil, then reduce heat and cook, covered, 1 minute. Remove from heat and let sit, covered, 14 minutes, then rinse under cold water.
Crack shells and carefully peel under cool running water.
Halve eggs lengthwise, then spoon out yolks into a small bowl and place whites on a serving platter. Using a fork, mash yolks, then stir in mayonnaise, lemon juice, bacon, cheddar, mustard, and jalapeño and season with salt and pepper.
Spoon mixture evenly among egg whites and serve.
Shrimp Cocktail Deviled Eggs
FOR THE SHRIMP COCKTAIL 12 shrimp 1 onion, quartered 1 lemon, halved 1 bunch parsley 6 sprigs thyme 2 tbsp. kosher salt
FOR THE DEVILED EGGS 6 large eggs 1 c. mayonnaise 1 tsp. fresh lemon juice 1 tsp. ketchup 1 tsp. hot sauce 1 tsp. prepared horseradish Kosher salt Freshly ground black pepper
Directions:
Make shrimp cocktail: Fill a large pot ¾ full with water. Add onion, lemon, parsley, thyme and salt. Bring mixture to a boil over high heat, then reduce heat to medium and simmer for 10 minutes to let flavors blend.
Prepare an ice bath. Add shrimp to simmering water and cook until shrimp is opaque and pink, about 2 minutes. Drain and transfer to ice water to let cool completely. Drain shrimp again. Peel, and devein, leaving the tails intact. Refrigerate while you make deviled eggs.
Make deviled eggs: Place eggs in a large saucepan and cover with cold water. Set pan over medium-high heat and bring water to a boil. Turn off heat, cover pan with a lid and let sit for 11 minutes. Drain, rinse eggs under cold water and peel.
Halve eggs crosswise and scoop out yolks into a medium bowl. Add mayonnaise, lemon juice, ketchup, hot sauce, and prepared horseradish, then mash yolks with the bacon of a fork. Season with salt and pepper.
Feel free to start with store-bought shrimp cocktail! The end result will be just as delicious.
Dill Pickle Deviled Eggs
Ingredients:
6 large eggs 1/4 c. mayonnaise 1 tsp. pickle juice 1 tsp. grainy Dijon mustard 2 tbsp. minced dill pickles kosher salt Freshly ground black pepper Old Bay seasoning, for garnish Sliced cornichons
Directions:
Place eggs in a large saucepan and cover with cold water. Set pan over medium-high heat and bring water to a boil. Turn off heat, cover pan with a lid and let sit for 11 minutes. Drain, rinse eggs under cold water and peel.
Halve eggs crosswise and scoop out yolks into a medium bowl. Add mayonnaise, pickle juice, and mustard to bowl, then mash yolks with the back of a fork and stir until mixture is smooth. Stir in minced pickles and chopped dill then season with salt and pepper.
Using a small cookie or ice cream scoop, scoop mixture into each egg. Garnish with more dill and Old Bay.
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