Deviled Eggs W Bacon Bits |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I usually let the wife handle the recipes that take some sort of finesse because she is good with her hands (i.e. homemade dumplings, kimbab rolls). For some reason my batches never come out as pretty as hers. Read more . But after watching her multiple times make deviled eggs, I thought I would give it a try using more Asian ingredients like minced garlic and gochugaru, which are red pepper flakes. I can't say my deviled eggs came out as pretty as hers, but the taste was uniquely pleasant and it was nice having garnish besides paprika all the time. There are endless variations with different garnishes and ingredients (I even saw a few recipes with steak strips and fish roe/caviar...yummy) so I can't wait to do more experimenting with these simple yet tasty treats. This and other recipes can be found ^^ Ingredients:
ingredients: serves 4 people |
•1 dozen eggs |
•3 tbsp mayonnaise |
•1 tbsp mustard |
•1 tbsp red pepper flakes (korean gochugaru) |
•2 garlic cloves, finely minced |
•1 tbsp cider vinegar |
•1 tbsp brown sugar |
•2 slices bacon (garnish) |
•paprika powder (garnish) |
•parsley flakes (garnish) |
•1 tsp salt (any kind will work) |
Directions:
1. Directions:
2. 1. Place eggs and 1 tsp of salt in a pot with cold water and bring to a full boil about 10 minutes. When finished, bring eggs into ice water for 10 minutes.
3. 2. Meanwhile, cook the single bacon on a non-stick pan. When the bacon browns slightly, cut into thin strips with kitchen scissors for use as garnish.
4. 3. Peel the eggs and halve lengthwise. When peeling, start at the wider end first for easier removal. Remove the yolks to a mixing bowl with other ingredients. Mash until smooth; add extra mayonnaise if the mixture is dry.
5. 4. Cut a corner off a resealable plastic bag; fill it with the yolk mixture. Pipe into the egg whites. Garnish with bacon strips, parsley flakes, or paprika.
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