Asian Style Bacon And Deviled Eggs Dare To Be Different Recipes

DEVILED BACON AND EGGS

Steps:

• Fry the peppered bacon in a pan over medium heat until crisp, 12 to 15 minutes. Remove to a paper-lined plate.
• Fill a large pot with enough water to cover the eggs, then bring to a boil (without the eggs). Using a slotted spoon, gently lower the eggs into the boiling water. Cover and simmer for 10 minutes. Run the eggs under cold water until completely cooled.
• Peel the eggs, cut in half and scoop out the yolks into the bowl of a stand mixer fitted with the whisk attachment. Add the mayo, cream, mustard, sugar and vinegar. Add hot sauce if using and salt and pepper to taste. Whip until smooth.
• Using a small spoon, fill each egg white half with a generous teaspoon of the filling. Lightly sprinkle with paprika. Cut the bacon into chunks and decorate the tops of the egg halves with a shard of bacon.

SLIM ASIAN DEVILED EGGS

Steps:

• Cut eggs in half lengthwise. Remove yolks; set aside egg whites and four yolks (discard remaining yolks or save for another use)., In a large bowl, mash reserved yolks. Stir in mayonnaise, soy sauce, ginger, salt, pepper and chili sauce. Stuff or pipe into egg whites. If desired, garnish with chopped green onion and black sesame seeds. Chill until serving.

APPETIZING BACON DEVILED EGGS

Steps:

• In a frying pan over medium-high heat, cook bacon, turning slices as needed, until browned on both sides and crisp.
• Transfer to paper towels to drain.
• When cool, crumble bacon and set aside.
• Cut each egg in half lengthwise; gently scoop out yolks and place in a bowl.
• Mash yolks with a fork, then stir in mayonnaise, green onions, mustard, and crumbled bacon until well blended.
• Add salt and pepper to taste.
• Spoon or pipe about 1 tablespoon yolk mixture into the hollow of each egg-white half.
• Serve immediately or cover and chill up to 4 hours.

SPICY BACON DEVILED EGGS

Steps:

• Place eggs in a saucepan and cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Slice eggs in half lengthwise. Remove yolks to a small bowl and mash; reserve hollow egg whites.
• Fry bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Reserve a small amount of bacon and Cheddar cheese in separate bowls; stir remainder into mashed egg yolks with mayonnaise. Stir in mustard and wasabi. Fill egg whites with a heaping spoonful of the yolk mixture. Sprinkle with reserved bacon and Cheddar cheese before serving.

ASIAN-STYLE BACON AND DEVILED EGGS - DARE TO BE DIFFERENT!

Steps:

• COOK & BRINE THE EGGS.
• Set a stovetop steamer over high heat and bring the water to a boil. Put the eggs in the steamer basket, add them to the pot, cover, and steam the eggs for 14 minutes.
• While the eggs are steaming, prepare an ice water bath.
• When the eggs are cooked, transfer them to the ice water and let cool for about 15 minutes.
• Meanwhile, in a large bowl, combine cranberry juice, tea leaves, and salt, stirring until the salt is dissolved.
• Remove the eggs from the ice water. Use the back of a spoon to uniformly crack the shells all over without piercing the eggs or removing any of the shell. (Don't you feel more artistic already?) Put the cracked-shell eggs into the brine and put another bowl on top of the eggs to keep them submerged.
• Refrigerate the eggs for 48 hours.
• After 48 hours, take the eggs out of the brine and peel them, discarding the shells. Halve each lengthwise.
• Remove the yolks and set the whites aside.
• In a small food processor, combine the egg yolks, mayonnaise, mustard, and pickle juice and puree until smooth. Scoop the deviled egg mixture into a pastry bag fitted with a star tip, and put the bag in the refrigerator.
• MAKE THE BACON.
• Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with foil.
• Lay the bacon slices on a cutting board. Brush one side of each slice with some of the pepper jelly and then lay the slices glaze side up on a wire rack set over the foil-lined pan.
• Bake the bacon for 15 minutes, or until just crispy and glazed.
• Remove the bacon from the oven, brush both sides of the bacon with more jelly, and put it back in the oven for 3 more minutes.
• Remove the bacon from the oven and let cool. Cut each slice of bacon into 4 pieces so that you have 1 piece for each deviled egg half.
• ASSEMBLE THE EGGS.
• Put the egg whites on a cutting board or other flat work surface. Spoon 1/4 teaspoon pepper jelly into the bottom of each egg white.
• For each deviled egg half, pipe a rosette (about 1 tablespoon) of the egg yolk mixture on top of the jelly.
• For each deviled egg half, top with a slice of bacon.
• Arrange the deviled eggs on a cutting board or platter to serve.