Truffled Deviled Eggs with Mahogany Bacon
These two bite lovelies are rich and creamy with a bit of sweet crunch on top! They are not hard to make at all but do take a little time. The great thing is you can make them in stages a day or two before and do the final assembly right before serving.
The last time I put these out for an event I made more than we would need; or I thought I did. I put a dozen back in the fridge on purpose to share later with a friend who couldn’t join us. I am glad I did because otherwise she would not have been able to have any. They are that good!! Enjoy!!!
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Mahogany Bacon
Ingredients
· ½ lb. Bacon – thick or thin slices do not need special smoke or peppered flavors
· Cooking Spray
· Brown Sugar – dark or light
· Cayenne Pepper
Instructions
· Set oven to 350F. Spray a jelly roll pan or other cooking sheet with sides with cooking spray. Be sure it is well coated.
· Take a ½ pound of your favorite plain bacon; thick or thin slices. Lay each slice out on the sprayed pan. Sides of bacon can touch but try not to overlay slices.
· Sprinkle brown sugar over the bacon. I prefer heavy because I like the coating to be thick. If you want to add a bit of spice, now is the time to add a bit of cayenne if you wish.
· Once the bacon is prepared, place in the oven for 15-18 minutes. Pull the pan from the oven and carefully turn the bacon over with tongs and put back in the oven for another 15-18 minutes.
· Check again and if the bacon is cooked remove the pan from the oven.
I like the bacon to be almost a mahogany color when it comes out of the oven. The melted sugar will seize up and darken as it cools. Begin to remove the bacon from the pan to a plate with tongs to finish cooling. If left too long on the sheet pan the candied bacon will stick.
Deviled Eggs
I am not giving proportions because there is so much of this that is to taste and based upon how many deviled eggs you want to serve.
Ingredients
· Hard boiled eggs peeled and halved
· Mayonnaise
· Creamy Dijon mustard -without mustard seeds in it
· Onion powder
· Garlic Powder
· Salt & Pepper
· Truffle Paste
Instructions
· Remove hard cooked egg yolks from the whites and place in a bowl. Set the whites aside in a container in the refrigerator.
· Begin to mash up yolks with a fork and season with onion powder, garlic powder, salt and pepper and mix well.
· Begin adding mayonnaise a Tablespoon at a time and mustard a teaspoon at a time until the consistency is light and airy. You are going to pipe it into the egg whites later so the lighter it is the better. Taste and adjust seasoning. When the mixture is fluffy and the flavors you like, stop.
· Add Salsa Tartufata a half teaspoon at a time and adjust seasoning
· Allow filling to sit covered with saran wrap across the top the top so it does not dry out and to allow the flavors to come together. (can be made a day in advance)
· When ready to fill egg whites, allow the filling to warm outside the fridge for 15-20 minutes. Stir it and taste. Adjust any seasoning if needed
· Fill pastry bag with a wide opening and pipe the filling into the eggs.
· Break bacon into smallish pieces and spear the shards into the tops of the filling for a dramatic and delicious effect.
Filling Hacks
If you do not have a pastry bag set, you have a couple of options of how to fill the egg whites
· Fill a quart size plastic bag with the filling, snip off a corner large enough to fill each egg white
· Use a tablespoon or teaspoon from your measuring set and spoon it in gently smoothing the top with the back of the spoon. Demitasse spoons work well too.
· Take a piece of cooking parchment, roll it into a cone, tape it, add filling to the cone and pipe into the egg white.
Serving suggestions
· Place in a deviled egg serving dish or ceramic egg carton.
· Place on a bed of spring greens on a plate.
