Tuesday, December 7, 2010

Deviled Eggs Topped with Bacon ~ A Photo Shoot


The Classic Deviled Egg...



I love them - but not messy ones that look like they've been manhandled by the cook - I've come across a few trays of those in my past and always steer clear! You need clean hands, a clean surface, control of a sharp knife and a degree of patience. If you start getting yolky finger prints all over the whites... I say abandon ship...but that's just me. ;)  A deviled egg plate certainly helps.

Enough about that, let's move on...



Bacon fresh from the Pork Farm - wrapped in no frills paper with a basic rubber band...beautiful.



Bacon sizzling away in the cast iron skillet...



Bacon lounging about on a white paper towel...


The versatility of the ubiquitous Ziploc bag...



Classic Deviled Eggs topped with Crisp Bacon. In the end, the two classics become one.

Deviled Eggs Topped with Bacon
recipe adapted over time

6 hard-boiled eggs, carefully peeled and cut lengthwise w/a sharp knife to ensure a clean cut
2 slices bacon, cooked until crisp and then cut into 1/2 inch pieces
¼ cup quality Mayonnaise
½ teaspoon Grey Poupon Mustard (dry or brown mustard will do)
½ teaspoon white wine vinegar
1/8 teaspoon parsley (freshly finely chopped or dried)
1/8 teaspoon salt
¼ teaspoon ground black pepper
Smoked, Sweet or Hot Paprika for garnish

Directions:
Remove yolks and place them in a small bowl. Mash with a spoon or fork. Add mayonnaise, mustard, vinegar, parsley, salt and pepper and mix thoroughly.

Once mixed well, carefully place yolk mixture into a sandwich sized Ziploc bag towards one of the bottom corners. Once all the mixture is in the bag, snip a 1/4 inch size hole in the bottom corner.

Neatly squeeze the yolk mixture through the snipped corner into empty egg white shells.

Garnish with paprika of choice and top with a bacon piece.

19 comments:

Syd said...

Holy hell, why have I never thought to top deviled eggs with bacon? Excellent!!

I have a pastry bag, but I always opt for a zip lock bag too. Are you a closet redneck? LOL

Andrea the Kitchen Witch said...

Seriously bacon topped deviled eggs? I'll be right over! They're gorgeous, sinful and look damn delicious :) Ziplock piping bags RULE!

Sandra said...

You took something very simple and elevated it to the next level. Awesome! Good going.

Gabrielle (the sister) said...

Yes Syd-she is a redneck, although my family has kept quitet until now. You see, my sister's love of bacon, beer, shrimp and plastic bags (sometimes used all at once) has been a source of family stress for decades. Oh, and her inexplicable abilty to juggle while lying on her back along with her latent desire to be a baton twirler in a big ten marching band.... But I digress. Now I believe it is best to come clean in the blogosphere.
My dear sister, you were adopted from drunken, carnie, shrimp farming butchers. We believe your true family surname was Ziplockibaggage (redneck Russians). Rest assured, we raised you like one of our own, despite your penchant for professional roller skating. We support you no matter what you do, but for the love of God, would it kill you to use a pastry bag?

Stephanie Savors the Moment said...

Wow those look amazing - fabulous photos too! I don't think I've ever had deviled eggs with bacon - go figure?!

Syd said...

Gabrielle, she's probably going to kill you. But, your comment made me laugh so hard, I snorted.

Still laughing.

Design Wine and Dine said...

Stay tuned. I am formulating a response in my head for my dear sister (tonight while I sleep)... lending to another night of poor zzz's on this end - thank you very much.

Until then - It's all true...and I'm proud of it! :)

Katerina said...

I am at the office and I am drooling. These eggs look fantastic.

The Food Hound said...

*Cue the banjo music* We is ALL redneck down here in Tennessee!!! We welcome Ziploc-usin' folk! Just don't insult the good name of Mossy Oak or Remington and we'll get along jes' fine. We love us some deviled eggs, too!

Clint said...

Great post, as always---thank you.

Cindy and I cannot celebrate any holiday without deviled eggs. And hers are truly to die for.

Looks like you have elevated the bar with the inclusion of bacon---decadent, indeed. Excellent pics and recipe.

I very much like Gabrielle's input. Being the black sheep of my family has always been a source of pride for me.

Toby said...

Pshaw! on Gabrielle. I too am a firm baggieite. For years my family has berated me on my microwave baggie scrambled egg techniques.

Besides... deviled eggs with bacon - brilliant!

Mary said...

Those look seriously delicious. I'll have to give them a try. Have a great day. Blessings...Mary

Brownieville Girl said...

Totally agree on the handeled food - yuk.

These on the other hand look amazing!

Simply Life said...

wow, your pictures are amazing!

laurie said...

My mouth is watering!

Chow and Chatter said...

thanks for the kind comment on my blog, your so so sweet consider adding me as a real facebook friend :-)
and wow amazing photos

Joanne said...

Oh my. Such a classic. This is for sure the real breakfast of champions. Wheaties need to step down.

Jenn said...

Ok, I'm a huge fan of deviled eggs. I could eat more then I'd care to admit. Add bacon on top of them...oh my...I think I might never be able to stop eating them!!!

Nuts about food said...

Lovely...don't even get me started on that bacon...