Bacon and Smoked Paprika Deviled Eggs
This bacon-and-egg combination is a sophisticated take on a classic appetizer. The bacon adds flavor as well as texture to the filling, and you can dial the hot sauce up or down for just the right amount of heat. The recipe can easily be doubled or tripled to serve a crowd.
4 large eggs
3 Tbs. mayonnaise
1 Tbs. finely chopped flat-leaf parsley
Hot pepper sauce, to taste
2 slices cooked bacon, finely chopped
Kosher salt and freshly ground black pepper
Smoked paprika, for garnish
Prepare an ice water bath. Arrange the eggs in a single layer in a steamer basket set over boiling water. Cover the steamer with a tight-fitting lid and steam for 10 minutes. Turn off the heat and let the eggs sit, covered, for 5 minutes more.
Plunge the eggs into the ice bath. Working with one egg at a time, crack
the shell by rolling it on a flat surface. Under a stream of cold
running water, peel the shell.
Let the eggs come to room temperature.
Slice the eggs in half lengthwise. Remove the yolks, transfer them to a small bowl, and mash them with the back of a spoon.
Add the mayonnaise, parsley, and hot pepper sauce and continue to mash until smooth. Stir in the bacon and season to taste with salt and pepper. Pipe or spoon equal amounts of the mixture into the hollows of the egg whites. When ready to serve, sprinkle with a little smoked paprika.
Make Ahead Tips
You can prepare and refrigerate the deviled eggs up to a couple of hours ahead.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 117
April 3, 2012