I LOVE deviled eggs! And I was so disappointed this year when my family didn’t serve them at Easter brunch, that I’ve been craving them ever since. Deviled eggs are quick and easy and served chilled, are a great summertime snack.
I saw this recipe the other day and have finally decided to address my unrequited craving. Let’s face it–anything with mustard and bacon is right up my alley.
Here’s the recipe from Design*Sponge:
Makes 10 pieces
Please use these measurements as a general guideline, and feel free to vary them to fit your palate. You may prefer a different consistency, or more of one ingredient and less of another.
- 5 eggs
- 4 tablespoons plain yogurt (use non-fat if you like)
- 1 tablespoon of your favorite mustard
- 1.5 teaspoons of capers, rinsed and chopped
- 2 rashers of bacon, fried until crispy
- 1 tablespoon of chives, cleaned and chopped
1. Cover the eggs with cold water in a pan, bring them to a boil, then remove them from the heat, cover and leave them for 15 minutes. (Thanks Christine!)
2. Drain the water from the pan, and run the eggs under cold water for a few seconds.
3. Peel the eggs, slice in half and carefully scoop out the centers into one bowl with the yogurt, mustard and capers.
4. Mix until the yolks are creamy and uniform. With a small spoon or a pastry bag (or plastic bag with the corner cut off), fill each egg with the yolks mixture.
5. Sprinkle with bacon and chives.
6. Refrigerate until ready to serve.
Have a great weekend!