Time again for more stalking! This month for the Secret Recipe Club, I poked around a blog called Giving Up On Perfect, headed up by the lovely Mary. In perusing Mary’s blog, I found we have a few things in common, like our love of party planning, she had a salsa tasting party, which is just a genius way in my opinion to sit around and eat lots and lots of chips and salsa.
When the tomatoes and tomatillos explode in the garden as I expect them to, I am totally having a salsa tasting party. Mostly so I have more of an excuse to sit around and eat chips and salsa.
And of course, I chose a recipe of Mary’s to make for the Recipe Club. You may recall my little brother’s guest post with his awesome smoked ribs? He did good, let me just say that again. Well, since we were having a barbecue that day with potato salad, baked beans and those delicious ribs, I thought Mary’s Bacon Deviled Eggs would be the perfect starter.
Especially since there isn’t a person in my family who doesn’t like deviled eggs. Myself included! I can eat them by the dozen. My stomach doesn’t like when I do that, but they are just so tasty. Adding some salty, smoky bacon is just a good idea, I am surprised I didn’t think of it before now, I tend to like to put bacon in places where you normally wouldn’t consider it.
The recipe is simple enough, the only hard part is hard boiling eggs. I’ve been there, you swear those eggs should be cooked through and they aren’t hard-boiled. Or you can’t get the darn shell to come away cleanly and you end up with pock-marked eggs that don’t look very nice for deviled eggs.
Mary posts a link with her recipe with a great sounding way to hard boil eggs. I didn’t look at this before I boiled my eggs, or I would have tried the vinegar trick.
The way I learned to do it from my mom is to get your eggs in the pan and just cover them with cold water. Bring the water to a boil and let them boil for 5 minutes, then turn the heat off and cover the pan. Let the eggs hang out in the hot water for about 30 minutes, then transfer them to a bowl of ice water to finish cooling. When I am ready to peel them, I lightly crack all the eggs shells and let them soak in the cold water for just a few minutes. This is supposed to allow the cold water in between the egg and the shell, separating it just enough to make peeling easy.
The deviled eggs were very tasty, but the cheddar cheese flavor was strong enough to drown out the other tastes one is familiar with in deviled eggs, so I don’t think I will make them with the cheddar cheese again. I also made a batch with blue cheese, but used what ended up being too much blue cheese so they were a bit potent, but a better flavor combo we thought compared to the cheddar cheese. I hope to make these again with some homemade bacon, now that there is a smoker in the family at my disposal.
I hope you give the eggs a try and visit Mary’s lovely blog yourself! If you are intersted in joining the Secret Recipe Club yourself (and I highly recommend it, it’s a great group!), just head on over to the information page for details.
Bacon Deviled Eggs
From Mary at Giving up on Perfect
1 cup mayo
1 Tbsp. dijon mustard
2 Tbsp. apple cider vinegar
8 slices bacon, fried crispy and crumbled into tiny pieces
1 cup cheddar cheese, finely shredded or 4 ounces crumbled blue cheese ( I used 8 ounces when I made my blue cheese version which was truly too much of a good thing.)
Salt, pepper and Tabasco sauce to taste
Paprika for topping
Hard boil the eggs and cool completely. Once cooled, peel them, then slice in half, placing the yolks into a small bowl. Plate the egg whites on a serving platter. Mash the yolks as finely as you can.
In the bowl with the yolks, combine the mayo, mustard, vineger, bacon, cheese, salt, pepper and Tabasco sauce. Mix well and transfer to a small ziploc bag with a corner of the bag snipped off or a piping bag. Fill each egg white half with the yolk filling. Sprinkle with paprika and serve.