Sides
Bacon, Chive, & Deviled Eggs
Perfect for Easter Sunday. Your very own Bacon, Chive, and Truffle Deviled Eggs!
Ingredients:
- 9 Eggs
- 1/4-1/2 c. Mayonnaise
- 1/4 c. Chives, finely chopped
- 1/2 t. Truffle butter {If you can't find truffle butter - or don't care - recipe is still great without it.}
- 2 Strips crispy bacon, finely crumbled {Or pulverized into dust with a spice grinder if you want to rogue.}
- 1/4 t. Reserved bacon fat
- Sweet paprika
- Kosher salt
Directions:
Step 1.
Line the eggs in a large pot, fill with cold water about an inch or two above the eggs. Bring to a boil.
Step 2.
Once the water starts boiling, turn the heat off.
Step 3.
Cover the pot with a lid, and let sit for 15 minutes.
Step 4.
After 15 minutes, immerse the eggs in a ice water bath and let completely cool.
Step 5.
Once the eggs have cool, slice the eggs in half and dump the yokes in a mixing bowl.
Step 6.
Add the mayonnaise, truffle butter, two tablespoons of chives, and the bacon fat.
Step 7.
Mix with a hand blender until smooth, and add salt to taste.
Step 8.
Pipe the mixture back into the eggs {I used a plastic bag}.
Step 9.
Top with the crumbled bacon and chives, and then give a final dusting of paprika.
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