Tuesday, June 30, 2009

Good Deviled Eggs Are a Simple Pleasure. (Especially When Made with Bacon From Rolf's)

Today I had a sudden craving for deviled eggs, don't really know why. I always say that cravings are your subconscious mind's way of getting you to eat some nutrient that your body is lacking, so I usually obey. Before I get into how I made this batch of oeufs, did you know that there is a deviledeggs.com? Apparently I am not alone in my appreciation of these dainty morsels. I find that using some quality ingredients can elevate this dish from its reputation as a kitschy hors d'oeuvre into something very enjoyable.

I stopped over at Rolf's Pork Store in Albany to stock up on wurst for the impending holiday weekend. A little early I know, but I have a very busy schedule this week. Anyhow, I picked up a nice slab of their house made bacon. I decided this would add some great flavor to the yolk mixture.

This stuff smelled great, real smoke as opposed to the fake, pre-sliced, grocery store crap. I cut off and diced about 2 ounces and crisped it up in my little casserole.

While the bacon was cooking I began the hard boiling of the eggs. I use the classic immerse in cold water, bring to full boil, reduce and simmer for 10 minutes, and then shock in ice water method. For the eggs I had some nice, organic brown eggs with the pleasant little speckles and spots on the shells.

Sploosh, into the ice water. I think they look pretty in the water with the ice.

When the eggs where nice and cool I peeled, chopped in half, and removed the yokes to my food processor (you are probably saying, "yeah, no shit" to these instructions but I include them anyways). In addition to the bacon I am adding some Manchego cheese.

I have found this "Gran Maestre" brand to be of extremely high quality for a shrink wrapped grocery store cheese. I tried the Iberico the other day and was duly impressed.

Some German hot mustard will also go in the mix.

Aside from the bacon, cheese, and mustard just a little whole milk, pepper, and hot paprika go in the food processor until smooth. The bacon is salty enough to season the yolk mixture. Notice I omit the prepared mayonnaise of many recipes. I hate the stuff and find it unnecessary. I forgo the piping bag and just kind of spoon the mixture back into the egg whites. Here they are before the obligatory sprinkling of paprika.

There you have it, delicious deviled eggs. I know most people eat these cold or at room temperature, but I like to sprinkle with a little more cheese and then run them under the broiler for a little bit. This gives the eggs a nice warmness with the added texture of some browned cheese on top.

I guess this was quite a lot of time to devote to a bunch of eggs but they were pretty damn good with the bacon and all. If you are going to do something, you might as well go all out and do it up good.

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  1. The cheese and the bacon are nice variations.

  2. mmmmmm manchengo and bacon. Rolf's is an institution!

  3. Ive never tried deviled eggs because I loathe mayo... I may just have to try this recipe! Especially with the bacon - yum!

  4. Kalia's little brotherJuly 4, 2009 at 2:55 PM


  5. I wonder if pureeing the bacon was the best choice? Wouldn't the crunchiness add something to it?


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