Devilled Eggs

Derived from several recipes. Untried.

Ingredients

• • 6 large eggs, not too fresh (see note)

  • 2 rashers of bacon

  • 1 tbs mayonnaise

  • 1.5 tsp Dijon mustard

  • Kosher salt and freshly ground black pepper

Add some lemon juice for acid?

Directions

• 1. Add 1 tray of ice cubes to a large bowl and fill with water.

  2. Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat.

  3. Add eggs to steamer basket, cover, and continue cooking over high heat for 12 minutes.

  4. Meanwhile fry off the bacon until crisp, and cut into very small cubes.

  5. Immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Slice each egg in half lengthwise.

  6. Place all egg yolks in a bowl with the mayonnaise, mustard; mash with a fork until smooth, scraping down sides of bowl as necessary. Season mixture to taste with salt and pepper. 

  7. Transfer to a zipper-lock bag. Filling and egg white halves can be stored in the refrigerator up to overnight before eggs are filled and served.

  8. Cut off a corner of zipper-lock bag and pipe filling mixture into egg whites. 

  9. Sprinkle with the bacon. Serve immediately.

https://www.seriouseats.com/recipes/2019/06/mustardy-deviled-eggs.html

For the Eggs and Filling:

• • 12 large eggs, not too fresh (see note)

  • 45g (about 3 tablespoons) mayonnaise, preferably homemade

  • 45g (about 3 tablespoons) Dijon mustard

  • 45g (about 3 tablespoons) liquid from a jar of pickled cherry peppers (see note)

  • 20g (about 1 tablespoon) white wine vinegar

  • 60g (about 4 tablespoons) extra-virgin olive oil

  • Kosher salt, to taste

To Finish:

• • Pickled Mustard Seeds

  • Aleppo or Korean chili flakes (gochugaru); see note

  • Extra-virgin olive oil

  • Crunchy sea salt, such as Maldon

  • Fresh dill fronds

Method:

• 1. For the Eggs and Filling: Add 1 tray of ice cubes to a large bowl and fill with water. Fill a large pot with 1 inch of water. Place steamer insert inside, cover, and bring to a boil over high heat. Add eggs to steamer basket, cover, and continue cooking over high heat for 12 minutes. Remove eggs and immediately place in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Slice each egg in half lengthwise.

  2. Place all yolks in the bowl of a food processor. Select 16 of the best-looking egg white halves, rinse in cold water to clean out any excess yolk, and set aside; reserve remaining 8 whites for another use. Add mayonnaise, mustard, cherry pepper liquid, and vinegar to food processor and process until smooth, scraping down sides of bowl as necessary.

  3. With the machine running, slowly drizzle in olive oil in a thin, steady stream. Season mixture to taste with salt. Transfer to a zipper-lock bag or a piping bag fitted with a piping tip. Filling and egg white halves can be stored in the refrigerator up to overnight before eggs are filled and served.

  4. To Finish: If using a zipper-lock bag to pipe, cut off a corner of the bag. Pipe filling mixture into egg white halves, overstuffing each one. Top with pickled mustard seeds, chili flakes, a squirt of olive oil, sea salt, and dill fronds. Serve immediately.