There are some caveats to this recipe, however. It's labor-intensive, since it involves frying bacon. And it's very important that the bacon is cooked very crisp - I cooked twice as many slices as necessary, then used the crispiest parts of each strip. And in order for the texture to turn out right, the cheddar cheese must be grated VERY finely.
Recipe:
6 hard-boiled eggs
3 tablespoons mayonnaise
2 slices bacon, cooked crisp, crumbled
2 teaspoons vinegar
1/4 cup finely grated Cheddar cheese
1/8 teaspoon salt
Above: adding the mayonnaise, bacon, and vinegar to the crumbled egg yolks.
Above: adding the Cheddar cheese and salt, just a pinch
Above: the finished product - The Best Deviled Eggs (so far)
This is why I created this blog. I won't stop now, but I will be surprised if very many deviled egg recipes surpass this one.
Overall: 83 out of 100
Texture: 19 out of 20
Flavor: 19 out of 20
Uniqueness: 17 out of 20
Appearance: 16 out of 20
Ease of preparation: 12 out of 20 (because of the need to fry bacon)
Comments?
4 comments:
I believe that everything tastes better with bacon. It's the cheese in the mix that worries me. However, I trust your opinion so I will try this recipe and see how it goes.
Oh yeah, bacon improves everything. Roast fig. Yummy, right? Wrap it in bacon. Delicious! Same goes for just about everything else.
I have tasted these and I am with Joanie...the cheese adds nothing to the deviled egg besides some odd chunks.
Experimenting to find the best, I would try this recipe with some horseradish added and no cheese. Also, The Deviled Egg blogger is getting a little lazy about mashing his yolks (you can see it in the pic and taste it in the product). Large chunks of yolk do not a perfect deviled egg make!
by far the best deviled eggs ever. I used a freshly finely grated cheese and threw in some coarsely chopped spinach. fantastico!!!
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