Over the past few years, deviled eggs have hit tons of menus in hot restaurants across the US. In fact, they became so popular that some food critics think that the deviled egg trend is soo 2014! But as with all things egg, I’m just not over it yet…and honestly, I’m not sure I ever will be. We here at Adeline Alley feel that a good deviled egg is just as relevant now as it was in the 50’s, and with summer barbeques in full swing, it’s time to spiff up your deviling techniques!
Bacon Deviled Eggs
-6 eggs
-pinch of baking soda (to make the peeling process painless)
-2 Tbsp mayonnaise
-salt and pepper to taste
-2 pieces of bacon, 1 piece diced and 1 piece torn into pieces
-1 green onion, green ends only, half diced and half sliced into garnish
Place eggs and baking soda in small pot and cover with 1 inch of water. Bring to a boil then lower heat and allow to simmer for 10 minutes. Drain and add cold water. Once the eggs have become cool enough to handle, peel them, cut them in half, and remove the yolks. In a bowl, mash the yolks with a fork until they are very smooth, and then add the mayonnaise, salt, pepper, and diced bacon and green onion. Using a spoon, dollop scoops of the filling back into the halved egg whites and garnish with the torn bacon and sliced green onion. Enjoy!
-Julia
Adeline Alley 