With Easter Sunday just around the corner (in case you don’t realize this it’s tomorrow) I wanted to re-share with you all the updated version of my Perfect Deviled Eggs. This “Egg-Cellent” recipe was one I originally got from the Green Table Restaurant in NYC about 3 years ago and after a couple of adaptations this had been my Deviled Egg Recipe ever since. These eggs are so perfect in every way they should be renamed “Angel” Eggs. Then again I could also say they are “Devilishly” Good.
Either way I promise you will not have a single one left on the plate.
Enjoy and have a Happy Easter Sunday!!!
Perfect Deviled Eggs
3 Slices of Bacon, finely diced
12 Large Eggs, Organic and Free Range
1/4 Cup Mayonnaise
3 Teaspoons Dijon Mustard
3 Tablespoon Bread and Butter Pickles, minced
1 Teaspoons Pickle Juice
1/2 Teaspoon Smoked Paprika
¼ Teaspoon Cayenne Pepper
1/2 Teaspoon Garlic Powder
Kosher Salt and Black Pepper to taste
Every one has their own method to cooking hard-boiled eggs and trying to avoid the dreaded “greyish-colored yolk” caused by over cooking. This is how I boil my eggs and keep that bright yellow center.
Bring a large pot of salted water to simmer. Carefully lower the eggs (cold from the fridge) into the simmering water with a slotted spoon and give them a gentle stir. Set the timer for 10 minutes. After ten minutes drain off the boiling water and fill the pot with cold water ice water. Leave the eggs in the ice water for 20 minutes. Then gently tap the eggs on the counter and peel the shell off.
While the eggs cool cook the diced bacon until crisp then set to the side to cool.
Cut the eggs in half lengthwise and remove the yolks.
See how bright and yellow they are 🙂
Place the egg white halves, cut side up, on a platter.
Mash up the egg yolks until very fine. I like to use a pastry cutter for this.
Add the mayonnaise, minced bread and butter pickles, pickle juice, mustard, smoked paprika, garlic powder, cayenne, salt and pepper.
Mix well and taste for seasoning.
Cut a small slit in a zip top bag and fit with a ½ inch large open star tip. Fill the bag with the yolk mixture and 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.
Before serving, sprinkle the deviled eggs with the crisp bacon and minced chives.