Here’s a portable egg favorite for those who like eggs and bacon for lunch or dinner (who doesn’t?) that’s certain to disappear at any gathering. The recipe comes from my friend Penny Perry-Hughes, co-owner with husband, Jerry, of Der Kuchen Laden, a first-rate kitchen shop located just across Main Street from Rather Sweet. As a student at London’s Le Cordon Bleu years ago, she remembers promising to bring her family’s prized deviled eggs to a party thrown by a group of fellow Americans. “My mother almost died laughing that I called from London to get her deviled egg recipe,” she says. Worst part was, Penny prepared the deviled eggs in advance, but got sick just before the party and couldn’t go. The eggs went without her, never to be seen again.
Recipe information
Yield
makes 12
Ingredients
Preparation
Step 1
In a large saucepan, set the eggs in a single layer and add enough water to cover them by 1 inch. Bring the water to a boil over medium-high heat. Immediately remove the saucepan from the heat, cover, and let the eggs sit for 15 minutes. Drain the eggs, run cool water over them, dry, and refrigerate. To peel the eggs, hold in the palm of your hand and knock on a hard surface to crack the shells. Submerge in a bowl of cool water to remove the peel, rinsing well to ensure all of the shell bits are removed. Halve each peeled egg lengthwise.
Step 2
Scoop out the egg yolks and place in a small bowl. Mash the yolks with a fork. Stir in the crumbled bacon, sugar, vinegar, mustard, and mayonnaise; season with salt and pepper. Spoon a tablespoon of the yolk mixture into each egg-white half. Sprinkle with finely chopped parsley or paprika, for garnish. Cover the eggs with plastic wrap and refrigerate until ready to serve.
do it early
Step 3
According to the American Egg Board, refrigerated, unpeeled hard-cooked eggs will keep for up to 1 week. If covered and refrigerated, the deviled eggs will keep for up to 3 days. Make sure to wrap them well; they can absorb odors easily from other foods stored in your refrigerator.
