Deviled Eggs with Bacon Roses
- Christine
READER REVIEW
“These were so pretty! The roses were so cute!"
3 slices bacon 6 large eggs 1 tbsp mayo 1½ tsp spicy brown mustard 1 tsp sour cream Old Bay seasoning fresh ground pepper poppy seeds fresh oregano leaves
INGREDIENTS
FULL RECIPE
Deviled Eggs with Bacon Roses
YIELD
12 servings
TYPE
appetizer
TIME
1 hour
LEVEL
beginner
Preheat oven to 400 F. (200 C.) Use kitchen scissors to cut tiny strips of bacon that are about 4 inches long and ½ inch wide. No need to be precise. Avoid the fat as best you can.
1.
Roll into tiny roses and pierce with a toothpick to keep them secure. Place them on a foil-lined baking sheet and bake for 10-15 minutes.
2.
Allow them to cool for 5 minutes on a paper towel.
3.
Remove the toothpicks and set aside.
4.
Add 6 large eggs to a pot of cool water, turn heat to MEDUIM and allow them to heat and boil for 20 minutes. Once boiled, place them in a bowl of cold water for 10 minutes.
5.
6.
Once the eggs are cool, remove the shells by carefully tapping around the center and peeling. Crack and peel very carefully so the egg is pristine and free of tears and dents.
7.
Slice the eggs. I slice through the center-middle, as opposed to longways to give the eggs a sturdy base. Slice a tiny bit off the bottom so your deviled eggs sit perfectly flat.
8.
Carefully remove the yolks and place them in a bowl. They’ll almost always slide out if you’re gentle, so you don’t have you use a spoon.
9.
Push the yolks through a mesh strainer. This will break up the yolks and ensure that your filling is perfectly smooth when you mix in your other ingredients.
10.
In a small mixing bowl, mix your egg yolks, 1 tbsp. mayo, 1 tsp. sour cream, 1½ tsp. spicy brown mustard, a nice sprinkle of Old Bay seasoning and pepper to taste.
11.
Add filling to a pastry piping bag and fill your beautiful eggs. Garnish with bacon roses, a few oregano leaves, and a small sprinkle of poppy seeds.