B.L.T. Deviled Eggs
Chef: Wyatt Brege
Yield: 15 servings
Ingredients:
- 30 Egg Yolks
- 1 Cup Mayonaisse
- 3 Tbsp Lemon Juice
- 1 handful Baby Spinach, Fresh
- 1 ea Shallot, bruinoisse
- 1 Tbsp Honey Dijon Mustard
- 1 tsp Kosher Salt
- 1 tsp Fine Black 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.
For the egg filling, puree the yolks, seasonings, lemon juice and spinach in the food processor for 90 seconds. Add the mayonnaise and shallots and puree for an additional 10-15 seconds -- be careful not to over puree the mayonnaise as the filling will become decidedly runny. Store in piping bag with excess plastic and string removed.
Garnish with candied bacon and cherry tomato slivers (quartered lengthwise).
Notes:
For the candied bacon, heat 1 cup chopped bacon in a saute pan until its fat starts to glisten. Add 1/4 Cup of brown sugar and simmer on low heat until the caramel crystallizes the bacon.