Bacon Deviled Eggs

Two years ago, I was baptized on Easter Sunday. I was able to celebrate with my friends and family, and one of the highlights of the day (don’t laugh) were these rice krispie treats my friend made. They were sooo ooey and gooey and clearly very memorable.

I knew people made treats for Easter but I didn’t understand why. Growing up I didn’t celebrate Easter as a major holiday. We basically bought candy and hosted an egg hunt at our house for a few kids. I’ve probably taken pictures with the Easter bunny twice. That defined Easter for me.

But now I can see that Easter has a different meaning for those that follow Jesus. And people make treats to celebrate this occasion and to make memories, like ooey-gooey rice krispie treats! I’m not going to feature rice krispies today (you can find my chewy chocolatey recipe here), but I am going to showcase my bacon deviled eggs!

My mom never made deviled eggs… Hello! I grew up in a Chinese household. Soy sauce eggs can be found in the fridge constantly, but none of this mayo-mixed egg yolk. The first time I had a deviled egg that I could remember was at Park Tavern in San Francisco about 2 years ago (where have deviled eggs been all my life). At $2 for half an egg, I’d rather make my own version at home. Don’t get me wrong, the smoked deviled eggs are amazing, but I don’t know if it’s $2 amazing…

So challenge accepted, and I set out to make my own smoked deviled egg. The bacon deviled egg is my result! Not too much mayo, and lots of smoked flavor from the bacon, paprika, and hickory salt.

I made these for my last LAN party and they were a hit! I actually had to save two for a friend who was coming to the party late. This recipe calls for a dozen eggs, but I’m not even kidding when I say you should make more!

Finished

Bacon Deviled Eggs

Ingredients:

  • One dozen eggs
  • 6 strips of bacon*
  • 1/4 cup mayonnaise
  • 1 teaspoon of dijon mustard
  • 1 teaspoon of smoked paprika (normal paprika is good too)*
  • 1 teaspoon of hickory salt (can substitute salt)
  • 1 pinch of red pepper flakes

*Both from Trader Joe’s. The applewood smoked bacon is amazing and the smoked paprika has a great flavor

Directions:

1. Boil the eggs. The best way to do this is to submerge your eggs in cold water and bring to a boil. Once the water is boiling, turn off the heat and leave the eggs in water for 15 minutes. Drain out the water and place the eggs in ice cold water for easy peeling. Peel all your eggs and cut them into halves, and take out the egg yolks into a separate bowl.
2. Cook 6 strips of bacon until crispy. Then set bacon aside and cut into small pieces.
3. Add the remaining ingredients to the egg yolk (mayo, mustard, paprika, salt, and pepper flakes). Now this is the money right here – add a tablespoon of bacon oil to the egg yolks. Mash up the egg yolks and mix in the ingredients until combined.
4. Scoop the egg yolk mixture into each of the egg white halves and top with a piece of bacon.

Eggs

Peeled

Yolk

One

Done

Bacon makes everything better. Agreed?

What are some of your favorite Easter treats? Do you have a deviled egg recipe that you love? Please share!

Stay tuned for my Good Friday post,
Jay

  

Fat Girl Brussels Sprouts Recipe

Brussels sprouts

It’s time to unveil my recipe for brussels sprouts! It’s the season for these little veggie balls. Trader Joe’s is finally starting to sell the sprouts on stalks again!

I never understood why people don’t like brussels sprouts. If you buy an old batch, they can be a bit bitter, but with a bit of seasoning, the little cabbage balls can be so scrumptious. My mom never made me brussels sprouts growing up, so that could be another reason why I love them so much.

I call this recipe my Fat Girl Brussels Sprouts because there’s bacon in it. And who doesn’t love bacon? Bacon makes everything good. Duh!

Ingredients (only 3!):
Serves 4-5

  • Brussels sprouts (a little more than 2 dozen sprouts)
  • 6 slices of bacon
  • 3 cloves of garlic

Directions:

1. Pre-heat the oven to 350° F.
2. Cut up the sprouts into bite size pieces. For the smaller ones, I halve. For the bigger sprouts, I cut into quarters. Try to fluff up the leaves a bit with your fingers. Place them into a big mixing bowl.
3. Cook the bacon in a pan until crispy.
4. As the bacon is cooking, mince the garlic onto the brussels sprouts.
5. Once the bacon is cooked, cool them until you can break the bacon into small pieces into your mixing bowl. Should be easy to do with your hands since the bacon is crispy. Then pour the bacon oil into the mixing bowl (that’s why it’s my fat girl brussels sprouts!).
6. Mix all the ingredients in your bowl until the sprouts are thoroughly coated with the oil. The oil may still be hot so be careful when mixing!
7. Now place parchment paper on a baking pan, and place all ingredients onto the pan evenly. Then put the pan into the oven for 40 minutes (time may vary as oven are all made differently). Basically, bake until brussels sprouts are soft on the inside.
8. Now broil the brussels sprouts in the oven for 2-3 minutes, until the leaves are golden brown and crispy.
9. Serve and eat!

DSC01066


Mince the garlic into the mixing bowl.

Fat girl sprouts
Pour in the bacon oil and mix all the ingredients together!

Into the ovenInto the oven they go!

ServedHow delicious does this look?

Yes, they are cooked with bacon oil, but this is a veggie so it’s healthy right? I promise that you’ll like brussels sprouts if you make this recipe.

How do you feel about brussels sprouts? Is this something you’re going to try? Are you hungry yet?

I love bacony & crispy sprouts,
Jay