Bacon Deviled Eggs

Bacon Deviled Eggs

Chef: Wyatt Brege

Yield: 15 servings

Ingredients:

• 30 Egg Yolks
• 1 Cup Mayonaise
• 1/2 Cup Sour Cream
• 1 ea Large Shallot (Brunoise)
• 5 ea Pickle Slices (Brunoise)
• 10 dash Tapatio
• 2 tsp Salt
• 2 tsp Pepper

Directions:

Bring 30 eggs to a rolling boil, then remove pan from heat. Let eggs stand in hot water for 13 minutes. Cool quickly with ice and cold water. Peel eggs. Slice eggs in half lengthwise and separate egg yolks and whites in two different bowls. Bathe egg whites in water and a little lemon juice. Discard any broken egg whites. Carefully organize the egg whites on a toweled half sheet tray. With gloves, thoroughly massage the yolks. Add remaining ingredients and beat smooth with masher. Scoop the mixture into a piping bag and tie.