Deviled Eggs
“Giving people things they’ve seen before but in a new way is what we do at Bodega a lot. This applies to the deviled eggs. While we love the classic mustard and mayo filling, we wanted to have something unique in our menu that could be eaten any time of day.Our idea was to take the flavors that might be on your plate when having pancakes (syrup, bacon, eggs, hot sauce) and put them into one bite. So our filling consists of maple syrup, puréed dried chiles and mayo of course, and we finish it with crispy chopped bacon.They’ve been a staple since day one, and they were the first item to ever leave the Bodega kitchen!”
Ingredients
- 15 large eggs
- ½ cup (118.3 ml) mayonnaise
- ½ cup (118.3 ml) Dijon mustard
- ½ teaspoon (2.5 ml) Tabasco
- ½ teaspoon (2.5 ml) Worcestershire sauce
- Salt and white pepper, to taste
- Chives, finely chopped, for garnish
Instructions
- Bring a pot of water to a rolling boil. Carefully drop eggs in using a slotted spoon or strainer. Once all the eggs are in, return to a boil and set a timer for 12 minutes. Once cooked, remove from the water. Place into a bowl filled with ice water and allow to cool completely.
- Remove from the water (don’t discard water) and peel eggs. Cut each egg in half lengthwise. Remove the yolk and place into one container. Using the reserved water, rinse the egg white, so it is clean and free of any leftover yolk or shell. Place it into another container.
- Next place yolks, mayo, mustard, Tabasco and Worcestershire into the bowl of a food processor. Blend until smooth, taking care to scrape down the sides as necessary.
- Season with salt and white pepper to your liking. Place mixture into a piping bag fitted with your favorite tip and chill in refrigerator for 30 minutes.
- Make sure your egg halves are dry and arrange them on a serving platter. Fill the hole of each with a small amount of the mixture and sprinkle with chives.
VARIATIONS
- Spicy honey and bacon: Substitute the mustard with ¼ cup (59.1 ml) honey and ¼ cup (59.1 ml) sriracha. Top with crispy chopped bacon.
- Avocado: Substitute the mustard with ½ small avocado. Add in juice of ½ lime. Top with pico de gallo.
Notes
Photo by Daniela Loera
