A very breakfasty take on bacon and eggs that won’t last long at your next event.
So my girlfriend’s family thinks I’m the bee’s knees when it comes to cooking. The cat’s pajamas, if you will. When I was invited to Easter dinner, her cousin immediately said, “I can’t wait to see what Ryan does.” That’s a great compliment, but it’s also the most frightening thing on the planet because it means that every single thing I make for them has to be a homerun.
Well, no it doesn’t. But that’s just the standard I hold myself to.
The concept for this made perfect sense to me, so with a little tweaking, I turned this side dish out Sunday morning, and it was a great success. Go for it.
Yields 24 deviled eggs
1/2 cup mayonnaise
2 tsp. white wine vinegar
2 tsp. yellow mustard
1/4 tsp. salt
1/3 cup bacon, diced
1/3 cup shallot, diced
1/3 cup potatoes, diced
2 cloves garlic, minced
fresh chives, chopped
To make the hash filling, season bacon, potatoes, garlic and shallots, and cook in canola oil over medium heat. Remove from heat, set aside when the potatoes and bacon are crisp, and let cool.
In the meantime, place the eggs in a large pot of water, and heat over high until the water begins to boil. When that happens, reduce to low and cook for another minute. The eggs will cook as the heat rises to a boil. Remove from heat and let the eggs cool, then rinse under cold water. You’ve just hard boiled eggs!
Carefully crack the eggs and peel the shells off. Slice them in half, and put the yolks in a mixing bowl. Add the mayo, vinegar, mustard, salt, pepper and cooked hash to the mixing bowl, and mash everything together.
Pipe the filling into the eggs, and finish with paprika and garnish with fresh chives.