J. Christopher Co. Spices & Rubs #ItsOKtoRubIt
  • Home
  • PURCHASE
    • Find Local
    • Online
  • About
    • About
    • Contact
  • Recipes

Deviled Eggs with Smoked Bacon

12/22/2016

1 Comment

 

Author

Adapted from ​Chef Eric Villegas via Vacmaster.com

Picture
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.
Picture
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
Ingredients:
• 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 
Directions:
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.
Picture
1 Comment
Drain Cleaning Iowa City link
8/4/2022 09:11:25 pm

Thank you

Reply



Leave a Reply.

    Categories

    All
    Meats
    Recipes
    Veggies

    Archives

    April 2019
    November 2018
    September 2018
    August 2018
    January 2018
    November 2017
    September 2017
    February 2017
    December 2016
    July 2015

    RSS Feed

Home
About
Contact
Privacy Policy
Terms & Conditions
​Refund Policy​
J. Christopher Co.. - 1257 Cleveland Ave., STE C, Santa Rosa, CA 95401
O: (707) 595-8679 F: (707) 595-4659
©2016 - 2020 Gan Nahar, Inc. dba J. Christopher Co.
"J. Christopher Co. The Rub" is a Registered Trademark of Gan Nahar, Inc ® 2019
  • Home
  • PURCHASE
    • Find Local
    • Online
  • About
    • About
    • Contact
  • Recipes