Loaded Deviled Egg

20140509-deviled-egg
So Gar was gone for a night visiting family and I wanted to cook a bunch of stuff for him when he got back. Yes, cooking a lot for him was a nice gesture but it also kept me happy and occupied all afternoon. So I decided to make some deviled eggs as a snack before dinner. When I opened the fridge to get out my eggs, I saw the really nice bacon I had got the day before and this idea suddenly came to me… I should make a deviled egg that is a fun play on a loaded baked potato.

5 eggs hardboiled
1 tbsp mayonnaise
1 tbsp sour cream
1 tsp mustard
crumbled bacon
chives

To hard boil my eggs I put them in my saucepan then added water. Then I put the pan on the stove on high heat. Once the water comes to a boil, I allow the eggs to boil for about 2 minutes. Finally I turn off the heat, dump the water, allow the eggs to cool until they are able to be handled, and finally put them in the fridge to chill.

Once your eggs are chilled, peel them, cut them in half, and separate the yolks into a bowl. Add the mayo, sour cream, and mustard to the yolks and sort of mash and stir the mixture with a fork until smooth. When making traditional deviled eggs I have put the cooked yolks through a ricer or blended them but most of the time mashing and stirring with a fork is just fine. Finally, scrape dollops of the yolk mixture back into the egg white and top with a light dusting of smoked paprika. Next, top with bacon crumbles and chives. I did not have chives when I made this and I wasn’t feeling amazing this day and didn’t want to trek it to the store just for one item. Also, I went back and forth with adding some kind of cheese to the eggs but ultimately I didn’t think it did much to improve the flavor and I didn’t like the texture of cheese amongst everything else.

This dish still had everything I like about traditional deviled eggs but it also included a lovely slight tang from the sour cream and a beautiful smoky, sweet, salty bacony finish. I just wish I had had chives dammit.

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