Well, readers, here we are: one day past the week where few could escape the notion, or practice, of hard boiling and dyeing eggs, and one week further into spring where, at least in the Northeast, the days have finally been warming up a little bit. On Saturday, I walked around without my coat on for a solid 30 minutes until the sun ducked behind a cloud and I, miserably, trudged back to the car to get it before resuming the mini antiquing jaunt I took with my mom to a neighboring town. Lion, lamb, I know.
This is all to say that ’tis the season for doing something with hard boiled eggs, which, when I’m faced with, always results in deviled eggs. I resisted deviled eggs until I was about 20, even though my own mother was rumored by family and friends alike to make absolutely delicious ones. When I finally gave in, I realized several things: 1) Everyone loves deviled eggs and I was totally missing out and 2) You can mix almost anything into a standard deviled egg recipe and it only makes them more delicious. So many variations can be born, which brings me to my favorite point about deviled eggs: depending on context even more than ingredients, they can be considered fancy fare or not!
Take these bacon dijon deviled eggs (that even Ollie would, apparently, be interested in eating. Cat bomb!). On that plate up there, with their little pickled onion garnish (I have a whole beautiful quart of these to use, y’all), they look pretty enough for a tea party or some sort of shower. But put them on a table next to some ribs and corn and it’s summer in the backyard being sweaty and lazy with your pals.
Deviled eggs never disappoint and this version is no exception. Who doesn’t want a little smoky, crispy bacon stirred into their eggs alongside the gentle bite of dijon mustard? That sounds like the start of a perfect egg sandwich! I know not everyone will be inspired to go so far as making the pickled onions, but let me just argue for the extra step by simply saying that their addition to these deviled eggs is kismet. The little burst of pickling liquid and onion juice, which so nicely cuts through the richness of egg yolk, mayo, and bacon, is a pairing that shouldn’t be missed. If you do forego the pickled onions, these deviled eggs certainly will not disappoint on their own; though you could always add a little slice or mince of dill pickle to the tops, which would do the job, too.
1 dozen eggs
1/3 cup of mayonnaise
2 Tablespoons of dijon mustard
4-6 pieces of thick sliced bacon, cooked crispy and crumbled
1 Tablespoon of minced onion or dehydrated onion flakes
1/8 teaspoon of smoked paprika
Salt & pepper to taste
Pickled onions to garnish, optional
Several hours before serving, or better yet, the night before, hard boil the eggs. Using eggs purchased at least a week in advance will help with the peeling process later, as older eggs shed their shell much easier.
Put all 12 eggs in a heavy-bottom pot and cover with cold water by at least an inch. Add a pinch of salt to the water and bring to a boil. Once the eggs begin boiling, cover with lid, remove from heat, and allow to stand for 15 minutes. Drain hot water and fill the pot with cold water until the eggs can be handled. After several minutes remove them from the pot (which will eventually turn the water warm again due to residual heat – you don’t want this to happen!) and gently crack the shells a bit all over. Transfer the eggs to a big bowl of cold water and allow to sit until completely cooled. Pre-cracking the shells here will allow them to loosen as they finish cooling in the second bowl of water.
When the eggs are cooled, crack further and peel. I find peeling them under running water in the sink helps remove the shells easily, too. When finished, slice each egg in half lengthwise, putting the yolks in a clean, dry bowl and lay the whites on the plate you plan to serve them on. In the bowl with the yolks, use a fork to crumble all of the egg yolks. Add a small trickle of water, about a teaspoon, to the yolks to help them cream together a bit before adding the remaining ingredients. Add minced onion, salt and pepper, mayonnaise, dijon mustard, and smoked paprika. Blend until fairly smooth. Fold in the chopped bacon and fill the egg white halves. When finished, garnish each with a slice of pickled onion.