This past February I was in New York City for the New York City Toy Fair. We had a few extra days to do a little sight seeing and I finally made it to the Chelsea Market. Now if you are a lover of food, PLEASE, don’t miss stopping here. I ate my way through this amazing warehouse and tried some truly delicious foods and one of the highlights was the deviled eggs at the restaurant The Green Table. These eggs were the best deviled eggs I’ve ever had. These perfectly spiced, slightly tangy eggs were stuffed with just the right amount of mayonnaise and mustard then topped with a little crispy bacon. They were truly perfect.
After our tasty little journey through all of the food shops and a little snack on mini fried donuts and boxed water. Yep bottled water out of a box… Which was really good and I thought a brilliant idea…
I found a Chelsea Market Cookbook that had the recipe for The Green Tables deviled eggs. Have I mentioned I have a slight obsession with cookbooks? That I have to get a cookbook from everywhere I go and I might possibly have a small library worth of cookbooks? It’s a slight problem of mine….
So here is the recipe for the Green Table’s deviled Eggs form the Chelsea Market Cookbook. I followed it for the most part, except I used some bread and butter pickles that I minced up instead of sweet pickle relish. I didn’t have any pickle relish. I also used smoked paprika instead of sweet paprika and to make my eggs pretty I sprinkled on a few chives from my garden. I hope you enjoy!
Deviled Eggs with Bacon & Pickle Relish
From The Green Table Restaurant
2 Slices of Bacon
6 Large Eggs, hard-boiled, cooled, and peeled
2 tablespoons mayonnaise
1½ teaspoons Dijon mustard
1 tablespoon + 1½ teaspoon sweet pickle relish
¼ teaspoon sweet paprika
¼ teaspoon cayenne pepper
Kosher Salt and Black Pepper to taste
Aleppo pepper or additional sweet paprika, for sprinkling.
Boil the Eggs:
Every one has their own method to cooking hard-boiled eggs and trying to avoid the dreaded “green yoke” caused by over cooking. Here’s how I do it and my tip is to use room temperature eggs.
Bring a large pot of salted water to a boil. Carefully lower the room temperature eggs into the boiling water with a slotted spoon and give them a stir. Set the timer for 10 minutes. After ten minutes immediately submerge the eggs in ice water. Leave the eggs in the ice water for 10 minutes. Then gently tap the eggs on the counter and peel the shell off.
Cook the Bacon:
**Cook the bacon in a large skillet over medium heat, turning occasionally until it is crisp and brown, about 8 minutes. Transfer it to paper towels to drain and cool. Finely dice the bacon.
Cut the eggs in half lengthwise and remove the yokes. Place the egg white halves, cut side up, on a platter. Rub the yokes through a course, mesh wire sieve into a medium bowl. Add the mayonnaise, relish, mustard, paprika, and cayenne, and mix well. Season with salt and pepper. Fit a pastry bag with a ½ inch large open star tip (I use a medium sized zip top bag because I don’t have a pastry bag and then I just cut one of the corners off.) Fill the bag with the yoke mixture, and then pipe the mixture into each of the whites. The deviled eggs can be made to this point, covered with plastic wrap and refrigerated for up to 1 day.
To serve, sprinkle the eggs with bacon followed by the Aleppo pepper. Serve chilled.
**I love cooking my bacon in the oven on a baking rack. Pre-heat the oven to 425 degrees. Line a sheet pan with foil, then place a baking or cooling rack on top of the sheet pan. Lay the strips of bacon across the baking rack and cook in the oven for 15-20 minutes (depending on how crispy you like your bacon). The bacon is cooked perfect every time and you don’t end up with bacon grease splattered everywhere.