Bacon and Cheddar Deviled Eggs Recipe
Adapted from Mitch Prensky
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Mitch Prensky, chef-owner at Supper in Philadelphia, shared this recipe with us. Hard-boiled egg yolks are mashed with mayonnaise, bacon fat, and thyme, then scooped into the hard-boiled egg whites and topped with crumbled bacon and cheddar cheese, for a breakfast-inspired riff on deviled eggs.
To see more of Prensky’s deviled egg recipes, check out this story.
This recipe was featured as part of our New Year’s Eve Speakeasy Party.
INGREDIENTS
- 12 eggs
- 6 tablespoons mayonnaise
- 2 teaspoons Dijon mustard
- 4 teaspoons rendered bacon fat (optional)
- 2 teaspoons cider vinegar
- 2 teaspoons finely chopped fresh thyme leaves
- Kosher salt
- Freshly ground black pepper
- Crumbled bacon, for garnish (optional)
- Crumbled Fiscalini bandage-wrapped cheddar, for garnish (optional)
INSTRUCTIONS
- Hard-boil the eggs; cool, peel, and halve them; and carefully remove the yolks. Reserve the whites.
- Combine the egg yolks, mayonnaise, mustard, bacon fat (if using), vinegar, and thyme in a medium, nonreactive bowl. Season well with salt and pepper, then mix well until the yolks are broken up and the ingredients are evenly incorporated.
- Evenly pipe or spoon the yolk mixture into the reserved egg white halves. As desired, top with crumbled bacon and crumbled Fiscalini bandage-wrapped cheddar.
I made these for Superbowl Sunday and they were AWESOME! Very easy too. I used horseradish deli mustard instead of the dijon and it added a little extra kick to the recipe. I also put the yolk mixture in my cuisinart with about six pieces of crisp bacon and mixed everything together, finally piping it into each egg half with a pastry bag and medium-sized tip. (I'm not a baker, not familiar with pastry bags or tips, sorry) They disappeared so fast off of the platter that they were gone within seconds... literally.
I make deviled eggs quite often. This recipe I have never tried sounds great. Next time I make deviled eggs I will try this