Two takes on Deviled Eggs: Chipotle Bacon and Garlic & Herb

Garlic-Herb Deviled Eggs

Garlic-Herb Deviled Eggs

It’s almost as bad as wearing the same thing to a party: Bringing the same dish. People try to be polite, but you know it’s only human nature to compare the two.

Suddenly, you notice that other person’s dish is two-thirds gone, and yours has more than half left. Each time someone goes for a serving, it’s like they’re choosing who they like more: You or That Other Person. You, with your super-freaking-delicious dish, or That Other Person, with that wretched copycat food.

The pressure is worth than taking a chemistry final that determines whether you pass or fail the course, I tell you!

Okay, okay.

That’s a completely overdramatic representation, and I doubt anyone gets white-knuckled and brow-furrowed over twin dishes, but you get the idea. You can avoid any of this drama, however, by creating a dish that’s in a league all its own. A new twist on the classic, if you will, that nobody will see coming.

Checkmate, Other Person! Pack up your plain old deviled eggs and go home, pal. (Okay, I guess I’m really getting into the idea of a Great Deviled Egg War.)

bacon-deviled-eggs

PS– Kraft didn’t pay me to use their mayo in this recipe; I just saw it as a nice shortcut when making the eggs.

Utensils required: one pot, tongs (or a large spoon), bowl, spoon, plastic bag

Note: For the chipotle bacon deviled eggs, you’ll also need a knife, cutting board, frying pan and a plate lined with paper towels (to absorb bacon grease)

Ingredients:

  • 6 eggs
  • water

For chipotle bacon eggs:

  • 2 1/2 tablespoons Chipotle Mayo (like the new Kraft Sandwich Shop Mayo, or you can just add 1/2 teaspoon of chili powder to regular mayo)
  • Bacon crumbles
  • 1 tablespoon Worstershire sauce
  • 1 tablespoon garlic powder
  • 1 tablespoon chili powder

For garlic & herb eggs:

  • 3 tablespoons Garlic & Herb Mayo (new
  • 1 tablespoon Italian seasoning

Time commitment: 15-20 minutes to prepare, and another 20 to cool

Steps (makes a dozen deviled eggs):

1. If you’re making chipotle bacon deviled eggs, grab a cutting board, dice the bacon, and place it into a frying pan on medium heat. Use a spoon to stir the bacon so it browns evenly. Once the white has turned translucent and the bacon is curled and golden, turn off the heat and place the crumbled bacon on a paper towel-lined plate. You’ll use it a bit later.

2. Place the eggs in the pot, and fill it with water so it just covers the eggs. Place it on the stovetop, turning it to medium-high heat.

Tip: Adding a tablespoon of vinegar can make the egg shells easier to remove.

3. Once the water comes to a full boil (look for lots of bubbles), remove the pot from heat and let it cool. After about 20 minutes, drain the water from the pot and begin peeling the eggs.

4. Rinse the eggs and slice each one in half, longwise. Carefully pop out the yolks, placing them into a bowl separate from the whites, then stir in the mayonnaise. Add more mayo if necessary to create a smooth, creamy texture.

For chipotle bacon eggs, add in the Worstershire sauce and garlic powder.

5. Place the deviled egg mixture into a plastic, resealable bag and cut off the corner. This will allow you to neatly swirl the mixture into each egg white.

6. Garnish the chipotle bacon eggs with bacon crumbles and a little chili powder instead of paprika. For the garlic & herb eggs, sprinkle a little Italian seasoning on top instead.

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