Adapted from Chef Eric Villegas via Vacmaster.com
Today’s deviled eggs are considered mild-mannered cousins of the truly spicy hot dishes of menus gone by.
It seems that no Southern buffet would be complete without some version of deviled eggs. A true American culinary staple most would be surprised to find that these extraordinary eggy edibles can be traced back to ancient Rome, where eggs were boiled, seasoned with spicy sauces and then typically served at the beginning of a meal. Historically the culinary “eggheads” can trace the practice of boiling eggs, removing the yolks, adding savory spices and refilling the eggs with the mixture became common in the late 16th century and by the 17th century, it was the norm.
Today’s deviled eggs are considered mild-mannered cousins of the truly spicy hot dishes of menus gone by. The heat or “deviling” usually came in the form of the style of mustard and other hot spices used to season the yolk stuffing bound usually with mayonnaise. As cooking the eggs, then cooling and consequently peeling if find it so much easier to prep my eggs more than a few days in advance by using a VacMaster suction or chamber machine vacuum pack the eggs to make them available to my virtually anytime.
Deviled Eggs with Smoked Bacon
• 12 large eggs, hard boiled and peeled
• 4 slices Flugger's bacon rashers (slices), smoked
• 1/3 cup Whole Egg Mayonnaise sous vide or favorite brand
• 2 teaspoons prepared Dijon mustard
• 2 teaspoons J Christopher Co. "THE Rub"
• 1 tablespoon green onions (scallions)
• salt kosher
• black pepper, coarse
1. Halve the chilled hard boiled eggs lengthwise and carefully remove the yolks being mindful not to break or tear the whites.
2. Coarsely chop 3 slices of bacon.
3. Cook in a medium skillet over medium heat until browned and crisp
4. Transfer bacon to paper towels.
5. Strain drippings through a fine-mesh sieve into a small bowl, reserve
6. In a medium sized bowl finely mash reserved yolks, bacon fat, mayonnaise, Dijon mustard, THE Rub and the chopped scallions
7. Season with kosher salt and freshly ground black pepper and blend thoroughly
8. Mound the filling in the egg-white halves.
9. Serve lightly chilled.