Bacon & Cheddar Deviled Eggs

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Bacon & Cheddar Deviled Eggs
Serves 24
A twist on classic deviled eggs, this creamy and rich recipe includes savory bacon, cheese and onion.
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Prep Time
30 min
Prep Time
30 min
Ingredients
  1. 14 HARD-BOILED EGGS
  2. 1/2 cup mayonnaise
  3. 1/2 cup sour cream
  4. 1-1/2 tsp. Dijon mustard
  5. 1 tsp. fresh lemon juice
  6. 1/4 tsp. pepper
  7. 1/3 cup crumbled cooked bacon
  8. 1/4 cup finely shredded sharp Cheddar cheese (1 oz.)
  9. 2 Tbsp. chopped fresh chives OR green onion tops
Instructions
  1. CUT eggs lengthwise in half. REMOVE yolks to medium bowl. RESERVE 24 white halves. Finely CHOP remaining 4 white halves.
  2. MASH yolks with fork. ADD mayonnaise, sour cream, mustard, lemon juice and pepper; mix well. ADD chopped egg whites, bacon, cheese and chives; mix well.
  3. SPOON 1 heaping Tbsp. yolk mixture into each reserved egg white half. REFRIGERATE, covered, to blend flavors.
Notes
  1. Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered.
  2. Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief "breather" allows the eggs time to take in air, which helps separate the membranes from the shell.
  3. Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
  4. To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
  5. Hard-boiled egg storage time: In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.
  6. No-mess method: Combine filling ingredients in 1-quart plastic food-storage bag. Press out air and seal bag. Press and roll bag with hand until mixture is well blended. Push filling toward bottom corner of bag. Snip off about 1/2-inch of corner. Squeeze filling from bag into egg whites.
  7. Picnic or tailgate tip: Prepare filling in plastic bag, as above. Carry whites and yolk mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.
Adapted from Incredible Edible Egg
Rosemary Farm http://www.rosemaryfarm.com/

Crispy Honey Chili Eggs

Crispy Honey Chili Eggs
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. Eggs- 4 (boiled and quartered)
  2. Cornflour- 2tbsp + 2tsp+ 1tbsp
  3. Dry red chillis- 2
  4. Ginger- 1 small piece (chopped)
  5. Garlic- 4-5 cloves (chopped)
  6. Spring onions- 4-5 stalks (chopped)
  7. Red chilli sauce- 2tbsp
  8. Soy Sauce- 1/2tsp
  9. Lemon juice- 1tbsp
  10. Honey- 1tbsp
  11. Salt- as per taste
  12. Oil- for deep frying + 2tbsp
Instructions
  1. Heat the oil for deep frying in a pan.
  2. Mix two tablespoon of cornflour with about three tablespoon of water and make a thick batter. Sprinkle about two teaspoons of cornflour over the quartered eggs.
  3. Now, dip the quartered egg pieces into the batter of cornflour and fry it in the oil till it turns golden brown. Cook on medium flame.
  4. Once done, transfer the fried eggs to a paper tissue and keep it aside.
  5. Now heat two tablespoon of oil in another pan and add dry red chillis. Saute for a minute.
  6. Then add chopped ginger and garlic. Saute for another minute.
  7. Add the chopped spring onions, red chilli sauce, soy sauce, salt, honey and lemon juice. Mix well and saute for 3-4 minutes on medium flame.
  8. Now add the fried egg pieces to it and mix gently.
  9. Add one tablespoon of cornflour batter and mix well. Cook for 2-3 minutes and then switch off the flame.
  10. Once done, transfer the crispy honey chilli eggs to a serving plate and garnish with chopped spring onions.
Rosemary Farm http://www.rosemaryfarm.com/