Decadent Deviled Eggs Recipe
Decadent Deviled Eggs
Submitted By: Kris L.
Ingredients:
12 Large Eggs
5 Slices Thick Cut Bacon - small chopped - divided
6 Tbs Mayonnaise
6 Tbs Sour Cream
3 Tbs Mascarpone Cheese - can substitute cream cheese if desired
2 Tbs Fresh Chives - diced - divided
1 ½ tsp Dijon Mustard
1 tsp Lemon Juice - fresh squeezed preferred
¼ tsp Fresh Ground Black Pepper
Kosher Salt to taste
-OPTIONAL GARNISH-
Smoked Paprika
Preparation:
- Remove your mascarpone (or cream) cheese from the refrigerator to come to room temperature
- Prepare an ice bath
- Fill a large pot with a tight fitting lid about ¼ full with cool water - Place eggs in a single layer on the bottom of the pot - Add enough cool water to cover eggs by 2-3 inches - Place over high heat
- Bring to a rolling boil - Once a boil has been achieved, turn off the heat, cover, and set aside for 10-12 minutes - After 10-12 minutes, transfer the eggs to the ice bath and allow to cool for a few minutes
- While the eggs are cooling, place a medium skillet over medium high heat - Add the chopped bacon to the cool skillet - Allow the bacon to cook (stirring frequently) until just crispy (apx7-9 minutes) - Using a slotted spoon, transfer the cooked bacon to absorbent paper and set aside until needed
- Once the eggs have cooled a bit, peel and cut in half length wise - Remove the yolks and transfer them to a medium bowl - Set the egg white 'cups' aside until needed
- Mash the yolks with a fork - Add mayonnaise, sour cream, mascarpone/cream cheese, Dijon mustard, lemon juice, and fresh ground black pepper - Mix to thoroughly combine
- Add 1 Tbs of the diced chives and about ¼ of the cooked bacon - Fold to thoroughly combine - Adjust seasoning with kosher salt if needed
- Transfer yolk mixture to a piping bag with a large tip or to a large zip top bag (squeeze all of the mixture to one corner of the bag and cut off about an inch of the corner [Alternately, you can just use a teaspoon for this but the piping/zip top bag method makes for an easier and cleaner job of it]
- Squeeze or spoon the yolk mixture into the egg white 'cups (apx 1 heaping Tbs each)
- Top each with 'a pinch' of the remaining bacon, a sprinkle of the remaining chives, and a light dusting of smoked paprika (if desired)
- Serve chilled or at room temperature
