Recipe: Kristi’s Gluten Free Deviled Eggs with Bac-os

Deviled Eggs, all in nice rows

Deviled Eggs, all in nice rows

Last, but not least, are my favorite mid-week snack: Deviled Eggs.  Yum.  The first thing you’re going to want to do is to get a new carton of eggs and leave them out on the counter for a day or two (yes, I said to leave them on the counter and that part is really important).  The reason we leave them out is so that the membrane that attaches the white to the shell breaks down.  According to Alton Brown on the Food Network, eggs age a week for every day they are left out of the fridge… and you want to make your deviled eggs (or any hard boiled eggs, for that matter) with aged eggs.

Ingredients:
1 dozen week-old eggs, any size
1/3 cup artificial bacon bits
1/4-1/2 cup mayo
Salt and Pepper to taste
Paprika to garnish

Directions:

1.  Find a large enough pot that all your eggs will fit in a single layer.  Fill the vessel until the water is at least an inch above the eggs (use hot water, it’ll make the boil happen quicker).  Salt your water and wait for the bubbles.

2.  When you’ve achieved a boil, set your timer for 10 minutes and remove eggs as soon as time is up.  I usually pour the eggs and water through a colinder to make working with the hot eggs easier.  When the hot water has all drained away, sit your colinder into a larger bowl or your sink and fill with COLD water above the level of the eggs.  Let stand at least 10 minutes.  Drain water and if eggs are still warm to the touch, repeat.  What we’re doing here is trying to shrink the egg mass just enough that it pulls back a little from the shell (making it easier to de-shell).

3.  Once your eggs are cool, crack and peel them gently.  Rinse with water to remove all egg shell and deposit into a waiting bowl.  Once all are peeled, cut each egg in half the long way and drop the egg yolk into a medium sized bowl.  Put your two egg halves into a container (I have one specifically made for devil eggs) in a single layer.  Repeat until all eggs have been emptied.

4.  With a fork, mash your egg yolk.  Add just enough mayo to make the yolk into a paste, about 1/4-1/2 cup, depending on your eggs and yolks.  Add bacon bits (artificial are important, real bacon tends to get floppy and gross when it sits in the yolk paste a while), salt and pepper to taste.

5.  With the fatter part of the egg facing you, use a spoon to wipe the yolk mixture into the egg.  Get enough paste on the spoon that you have sort of a little ball and stick it into the empty yolk hole and drag toward you.  Fancy people sometimes pipe the egg yolk mixture into the egg… mine never last long enough to worry about being fancy (besides, piping bags are a pain in the butt to clean).  When all yolk holes are filled, you can add a little yolk mixture to any eggs that look a little puny or stuff it into your mouth.  It’s pretty good either way. 😉  Sprinkle your eggs with paprika, don’t smother them…

6.  Refrigerate at least 2 hours or until the eggs are firm.  Believe me, the wait will be worth it.

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1 comment so far

  1. Jason Prziborowski on

    Kristi,

    Enjoyed the recipe. I am a graduate student doing a project about BacOs, and was wondering if you would be willing to take part in a short survey. It would be greatly appreciated.

    Thanks in advance,
    Jason


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