Smoked Bacon and Salmon Gravlax Deviled Eggs Recipes
| It seems that no Southern buffet would be complete without some version of deviled eggs. A true American culinary staple most would be surprised to find that these extraordinary eggy edibles can be traced back to ancient Rome, where eggs were boiled, seasoned with spicy sauces and then typically served at the beginning of a meal. Historically the culinary “eggheads” can trace the practice of boiling eggs, removing the yolks, adding savory spices and refilling the eggs with the mixture became common in the late 16th century and by the 17th century, it was the norm. |
| Today’s deviled eggs are considered mild-mannered cousins of the truly spicy hot dishes of menus gone by. The heat or “deviling” usually came in the form of the style of mustard and other hot spices used to season the yolk stuffing bound usually with mayonnaise. As cooking the eggs, then cooling and consequently peeling if find it so much easier to prep my eggs more than a few days in advance by using a VacMaster suction or chamber machine vacuum pack the eggs to make them available to my virtually anytime. |
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| After preparing deviled eggs for years both professionally and personally I have never actually written a recipe. Just a bit of this and a bit of that to the mashed yolks with a bit of fresh mayonnaise and hint of mustard makes a tasty treat. I have offered you dear readers a bacon and smoked salmon versions that are easy, fast and delicious but feel free to mix and match and create your own versions you’ll be happy you did! |
| Deviled Eggs with
Smoked Bacon Ingredients: • 12 large eggs, hard boiled and peeled • 4 slices bacon rashers, smoked • 1/3 cup Whole Egg Mayonnaise sous vide or favorite brand • 2 teaspoons Dijon mustard • 1 tablespoon green onions (scallions) • salt kosher • black pepper, coarse |
Deviled Eggs with
Salmon Gravlax Ingredients: • 12 large eggs, hard boiled and peeled • 2 ounces’ salmon gravlax (3 ounces) • 1/3 cup Whole Egg Mayonnaise sous vide or favorite brand • 3 dill pickles, cut into 1/4-inch dice, plus 2 teaspoons pickling liquid from the jar • 2 teaspoons Dijon mustard • salt kosher |
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Deviled Eggs with
Smoked Bacon Directions: 1. Halve the chilled hard boiled eggs lengthwise and carefully remove the yolks being mindful not to break or tear the whites. 2. Coarsely chop 3 slices of bacon. 3. Cook in a medium skillet over medium heat until browned and crisp 4. Transfer bacon to paper towels. 5. Strain drippings through a fine-mesh sieve into a small bowl, reserve 6. In a medium sized bowl finely mash reserved yolks, bacon fat, mayonnaise, Dijon mustard, and the chopped scallions 7. Season with kosher salt and freshly ground black pepper and blend thoroughly 8. Mound the filling in the egg-white halves. 9. Serve lightly chilled. |
| Deviled Eggs with
Salmon Gravlax Directions: 1. Halve the chilled hard boiled eggs lengthwise and carefully remove the yolks being mindful not to break or tear the whites. 2. In a medium sized bowl finely mash reserved yolks with the salmon, mayonnaise, dill pickles and Dijon mustard. 3. Season to taste with the salt if necessary. 4. Mound the filling in the egg-white halves. 5. Serve lightly chilled. |
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