Bacon Topped Deviled Eggs

Bacon-Topped Deviled Eggs

Description

The briny pop of caviar, crispy bacon and fresh chervil all complement the classic creamy texture and rich flavor of the eggs.

Ingredients

For the eggs

• 8 large eggs, boiled, peeled, halved, yolks removed and reserved
• 1 tablespoon cream cheese, softened
• 1/4 cup mayonnaise, preferably Hellmann's
• 1 tablespoon Dijon mustard
• 1 teaspoon champagne vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon onion powder
• 1 pinch freshly ground black pepper
• 1 pinch cayenne ground pepper

Optional Garnishes

• 1 pinch smoked Spanish sweet paprika
• 1 ounce American hackleback caviar
• 1/2 bunch chervil, picked and washed
• 2 slices very crispy smoked bacon, broken in pieces

Instructions

1. In a medium non-reactive bowl add cream cheese, mayonnaise, Dijon mustard, onion powder, champagne vinegar, mix well with a firm whisk, add yolks and season with salt, pepper and cayenne pepper, and mix until smooth. Place mixture into a pastry bag, or a ziploc baggie with the corner cut off.
2. Fill the whites with the yolk mixture.
3. To garnish, spoon caviar on top of each egg, sprinkle with smoked paprika and chervil and top with 1 piece of crispy bacon, if using.

Notes

You can make this a lighter dish by using low-fat cream cheese, fat-free mayo, and turkey bacon.

Keywords: US Open food, recipes, league snacks