Friday, February 10, 2012

Bacon, Chive, and Truffle Deviled Eggs

Are bacon, chive, and truffle deviled eggs too fancy for you? Me too. But I decided not to wash my hair today to keep things grounded.

{Soap box warning.} It drives me bonkers when restaurants offer deviled eggs as appetizers. They sell three for $7, which according to my calculations is like a million percent mark-up. Personally, I'm taking a stand against this highway robbery with a new campaign: Make Your Own Damn Fancy Deviled Eggs. {I hired one of Dubya's speech writers to come up with it.}

Deviled eggs are next to impossible to screw up. {Erm, as long as you don't do this. No one wants this.} And now that I've cracked the code to making them all gourmet, you've got a deviled egg that ain't only fancy, but stands for something. Mark my words. This recipe's making it all the way to Washington, my friends. Bacon, Chive, and Truffle Deviled Eggs 2012, y'all.


9 Eggs
1/4-1/2 c. Mayonnaise
1/4 c. Chives, finely chopped
1/2 t. Truffle butter {If you can't find truffle butter - or don't care - recipe is still great without it.}
2 Strips crispy bacon, finely crumbled {Or pulverized into dust with a spice grinder if you want to rogue.}
1/4 t. Reserved bacon fat
Sweet paprika
Kosher salt


Line the eggs in a large pot, fill with cold water about an inch or two above the eggs.  Bring to a boil.  Once the water starts boiling, turn the heat off.  Cover the pot with a lid, and let sit for 15 minutes.  After 15 minutes, immerse the eggs in a ice water bath and let completely cool.

Once the eggs have cool, slice the eggs in half and dump the yokes in a mixing bowl.  Add the mayonnaise, truffle butter, two tablespoons of chives, and the bacon fat.  Mix with a hand blender until smooth, and add salt to taste.

Pipe the mixture back into the eggs {I used a plastic bag}.  Top with the crumbled bacon and chives, and then give a final dusting of paprika.  {Because deviled eggs should always have paprika.}

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