HPvillagekitchen

Deviled Eggs Three Ways

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About a year ago I first noticed deviled eggs appearing on menus in New York.  A year later they’re everywhere.  Usually, they’re spiffed up with a bacon infusion or spiked with sriracha sauce but I’m still a sucker for old-school deviled eggs. Although, there are so many recipes for deviled eggs that everyone’s idea of the traditional deviled egg is probably a little different.

A few months ago when Reed and I were down in Atlanta, we ordered deviled eggs three ways at Holeman & Finch Public House. Holeman & Finch is a cool Atlanta restaurant that specializes in small plates doing modern takes on traditional Southern food. There’s a lot of heritage pork on the menu and everything we tried was excellent but super filling.

Back to the project at hand. I wanted to make deviled eggs three different ways but I didn’t want to it to be a complicated production. We’re talking about deviled eggs here. So to keep it simple I made one batch and altered the yolk mixture as I went along.

Deviled Eggs 3 Ways (traditional, bacon, and jalapeño)

(Active time: 20     Total time: 40)

  • 6 eggs
  • 3 tablespoons mayonnaise
  • 1 teaspoon mustard
  • 1/4 teaspoon Worcestershire sauce
  • salt and pepper
  • paprika

For the bacon deviled eggs:

  • 1 slice cooked bacon, finely crumbled, reserve 4 bigger pieces of bacon for garnish and reserve the bacon fat
  • 1 teaspoon scallions, finely minced

For the jalapeño deviled eggs: 

  • 1/2 teaspoon jalapeño, save some slices of jalapeño as a garnish

Place the eggs in a medium saucepan; add water to cover by 1″. Bring the water to a boil, cover, and remove from the heat. Let sit for 10 minutes. Drain. Transfer the eggs to a bowl of ice water and let cool completely about 15 minutes; peel. Halve lengthwise and remove the yolks.

Mash the yolks with a fork, then stir in mayonnaise, mustard, and Worcestershire sauce. Add salt and pepper to taste, mix breaking up as many yolk bits as possible. Scoop 1/3 of the yolk mixture into a pastry bag or plastic bag with one of the corners snipped off and pipe the yolk mixture into 4 egg whites.

Next evenly divide the remaining yolk mixture and spoon half into a small bowl. Mix the crumbled bacon, bacon fat, and minced scallions into one of the yolk mixtures. Mix the minced jalapeño into the other yolk mixture. Pipe each of the mixtures into 4 egg whites. Garnish accordingly, and serve. Can be chilled, covered, for up to 4 hours.