Bacon Scallion Deviled Eggs
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Each time I participate in Freaky Friday, I have a blast. In case you don't remember from my previous #FreakyFriday posts, this event takes a bunch of food bloggers and assigns them each to another's blog. We then peruse our assigned blog, choose a recipe, recreate it, and share it on our own blog. Best of all, it's a secret, so we don't know who is assigned to whom! I can't wait to find out who is making a Full Belly Sisters recipe this time around. And special thanks to Michaela, from the wonderful An Affair from the Heart, who organizes this fun foodie event.
For this Summer 2017 Edition, I was lucky enough to be assigned to Platter Talk. The blog's tagline is "Food. Wine. Friends." And, I mean, you can't ask for much more than that, am I right? The guys behind Platter Talk are Dan and Scott (Chef Kat—a professional chef— also contributes); they've got a house full of boys who love to help out in the kitchen and love to eat all the yummy dishes!
There were so many wonderful Platter Talk recipes that were calling my name. They have loads of fabulous baked goodies, like these Blueberry Vanilla Pudding Blondies and this Lemon Loaf Cake with Rosemary Lemon Icing. But it's been hotter than Hades here in New York and I just couldn't bear to turn on my oven. I had my eye on these amazing Cauliflower Latkes—y'all know I'm fairly obsessed with cauliflower—but then there was that pesky oven obstacle again. I will definitely make those latkes as soon as it cools off a bit!
I opted instead to make these fabulous Bacon & Scallion Deviled Eggs. Those of you who are regular readers know that I am an egg fiend. When in doubt, I put a fried or poached egg on top of, well, pretty much everything. And I've always got a bowl of hard-boiled eggs in my fridge, ready for snacking. I LOVE me some eggs.
And, of course, deviled eggs are perfect for any summer gathering. They're a crowd-pleasing, savory snack, so cool and creamy. They're easy and casual but also very pretty. Whether you're bringing them to a picnic or a barbecue or serving them for a fancy brunch, deviled eggs are always a hit. And these ones—with crispy bacon and fresh scallions—are over-the-top good.
Now, everyone has their favorite way to prepare hard-boiled eggs. Platter Talk offer its own foolproof method. I happen to love my Egg Genie. It's this weird little appliance that you plug in on your countertop with a little water (the amount depends on whether you want your eggs soft-, medium-, or hard-cooked) and it basically steams your eggs in a few minutes. Perfect for when you're multitasking and can't pay attention to timing your eggs. And the steam seems to help release the eggs from their shells for easy peeling! I always want cooked eggs on hand for convenient and healthy snacking—so this gadget gets lots of use around here.
I've adapted the Platter Talk recipe a bit‚ like cutting the amount of mayo and adding some Greek yogurt in its place—but the delicious spirit of this fun appetizer is the same!
(adapted from Platter Talk)
yield: 24 deviled egg halves
- 12 hard-boiled eggs
- 2 to 3 slices cooked bacon, chopped
- 1/3 cup mayonnaise
- 2 Tablespoons plain Greek yogurt
- 1 Tablespoon Dijon mustard
- 1 1/2 Tablespoons minced scallions, some reserved for garnish
- 1/4 teaspoon Tabasco (or other hot sauce), or to taste
- salt and pepper, to taste
Halve eggs lengthwise and remove yolks. Place in a bowl and mash with a fork. Then stir in mayonnaise, yogurt, mustard, and Tabasco. Mix until completely combined and smooth. Add in about a tablespoon of the scallions; take about 1/3 of the bacon and chop it finely, then add it to the yolk mixture. Stir together, then add salt and pepper (keep in mind that the bacon is salty, so season sparingly).
Spoon rounded teaspoonfuls of the creamy yolk mixture into each egg white, or put the mixture into a baggie with a corner cut off and pipe the deviled egg filling into the whites. Top each egg with the rest of the chopped bacon and the scallions. Chill the Bacon Scallion Deviled Eggs for at least 30 minutes before serving, so that the flavors have a chance to meld together.
Then bite into that creamy, savory filling!
I've also got a deviled egg carrier—which just makes life so much easier if you are bringing these tasty bites to a picnic or a friend's house. That way, the pretty deviled egg filling doesn't get messed up during transport!
And don't forget to check out all the other blogs participating in this #FreakyFridayRecipe Summer 2017 Edition:A Dish of Daily Life - Mexican Black Beans
An Affair from the Heart -Deconstructed Guacamole Salad
A Kitchen Hoor's Adventures - Homemade Strawberry Frozen Yogurt Popsicles Aunt Bee's Recipes - P.F. Chang’s Lettuce Wrap Salad
Belle of the Kitchen - Crock Pot Honey Sriracha Meatballs
Bowl Me Over - Grilled Shrimp Nicoise Salad
The Devilish Dish - Southwestern Coleslaw
The Flavor Blender - Creamy Frozen Margarita Pie Slice with a Pretzel Crust
Full Belly Sisters - Bacon Scallion Deviled Eggs
The Foodie Affair – New Zealand Bacon and Egg Pie
Honey & Birch - Grilled Guacamole
Hostess at Heart - Easy Oven-Baked Chicken Fajitas
Lemoine Family Recipes - Easy Peach Dumplings
Lisa's Dinnertime Dish - Tortellini Caprese Salad
PicNic - Oreo Scones
PlatterTalk - Black Bean and Roasted Corn Chowder
Seduction in the Kitchen - Peach Sweet Tea
Take Two Tapas - Spicy Margarita Shrimp Skewers
Who Needs a Cape? - No Bake Chocolate Cherry Cheesecake Parfait