By MATT CRANE
With summer steadily coming to a close, the cook-outs, family reunions and revivals are in full swing.
One of the greatest traditions to come out of the South is the deviled egg. While Southerners are not responsible for the dishâ€™s inception, they are certainly accountable for the preparation and clockwork-like delivery of this get-together staple.
The deviled egg recipe, like many classics, is due for a reboot.
The recipe below takes the classic deviled egg to new, delicious levels with the simple addition of two cheeses and bacon.
Boiling the eggs is the first and longest step in this simple process, but it is certainly the most critical. Before boiling, lay each egg on its side and heat to room temperature. By doing this, eggs will cook more evenly once placed in the water, and the yolk has time to settle equally allowing for a more uniform distribution and look once the eggs are sliced.
For this recipe, swiss and sharp cheddar cheeses were incorporated, but those flavors can change dependent on the cook. In the kitchen, there are no rules as to what flavors and textures a cook wants to use and create.
Mayonnaise is a staple in the deviled egg filling, but that does not mean healthy alternatives cannot be substituted. In this incarnation, an olive oil based mayonnaise was used that contains almost half the amount of fat compared to regular brands.
Paprika has long been the resident spice to grace the top of deviled eggs once they have been prepared. While this recipe keeps that tradition, other spices or combination of spices may be used to provide an individual and unique flavor.
Unless a dinner or party guest is a strict vegetarian, there is no such thing as too much bacon. This meaty addition provides great taste and texture to the dish.
The recipe featured is simply a jumping off point for cooks wanting to experiment in the kitchen, so feel free to add, subtract or completely redefine the ordinary deviled egg into a culinary creation that is tasty and new.
Bacon, Deviled Eggs and Cheese
6 large eggs
1/3 cup of olive oil based mayonnaise
1 teaspoon dijon mustard
salt and pepper, to taste
1/8 cup of swiss cheese, finely shredded
1/8 cup of sharp cheddar cheese, finely shredded
Real bacon bits, desired amount
Boil eggs for 10 minutes on stove. Turn off heat and let stand five minutes. Transfer eggs to an ice bath until cool to the touch. Peel shells off eggs and slice length-wise. Scoop out yolk and combine in bowl. Add mayonnaise, mustard, cheeses and bacon. Stir together until a smooth consistency is reached. Fill eggs with desired amount of yolk mixture and arrange on plate. Sprinkle paprika, salt and pepper on top to taste. Serve immediately or chill in refrigerator until time.
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