Cooking Classics: BLT Deviled Eggs

Cooking Classics

The Technique

BLT Deviled Eggs

BLT Deviled Eggs are a wonderful variation of a classic Southern Icon. Crisp bacon offers smoky notes while the spinach leaves highlight beautiful color. If you’re growing your own grape or cherry tomatoes, by all means use them. When entertaining for a crowd, the eggs may be boiled, peeled & chilled the day before you plan to prepare this side dish or another favorite, Creole Deviled Eggs. Consider accompanying them with Alabama Cole Slaw, Classic Potato Salad & Buttermilk Fried Okra when grilling outdoors. Look to The Basics: How To Make Deviled Eggs for compressive instruction & visuals for preparing a batch. Learn how to make BLT Deviled Eggs In your very own kitchen.

BLT Deviled Eggs
makes 2 dozen

12 hard-cooked eggs
6 Tbsp mayonnaise
2 Tbsp stone ground mustard
2 teaspoons hot sauce
1/4 tsp kosher salt
2 Tbsp minced scallions
4 cooked bacon slices, crumbled
12 grape tomatoes, cut in half
Baby spinach leaves
Freshly ground pepper

Cut the eggs in half & remove the yolks. Mash with a fork in a medium bowl. Whip in the mayonnaise & mustard. Stir in the hot sauce, salt & the scallions. Fill a pastry bag with the yolk mixture. Snip the bag about an inch from the bottom. Fill the egg white halves. Top with the bacon, the tomatoes & the spinach leaves. Sprinkle with a smattering of freshly ground pepper.

FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}

 How To Cook Bacon

Bacon adds good depth to a variety of recipes including salads, side dishes & appetizers. A large quantity may be prepared at once, then frozen until a slice or two is needed. Wrap the cooked bacon slices in paper towels & place in a zip top freezer bag. Freeze up to 1 month. Reheat the desired number of pieces in the microwave on High power at 30 second intervals until warm.

The Technique

Place several pieces of bacon side by side in a large non-stick skillet being certain they do not overlap. Place the skillet over Medium heat & cook about 5 minutes. Turn the bacon slices & cook a few minutes more. Turn the bacon slices again after a few minutes. Once the bacon begins to get crisp, lower the heat a smidgen. As the bacon cooks, small particles will collect in the bottom of the skillet which may cause the grease to release smoke. Turn the bacon often at this point to ensure evenly cooked slices until crisp but not burned, about every 30 seconds. Remove the bacon from the skillet & place over a stack of paper towels. Repeat the procedure with the remaining bacon slices. Expect them to cook a little more quickly as the bacon grease is already hot. 

The Tune
“Dig It” Doris Day & Les Brown 
httpa://www.youtube.com/watch?v=jQ6XTDveHzY

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Rebecca Gordon

Be sweet.