Deviled Eggs
Yield: 12 eggs
Ingredients:
12 chicken eggs
2 pcs cooked bacon
1/4 teaspoon kosher salt
2 teaspoons dijon mustard
¼ teaspoon tabasco
1/2 teaspoon lemon juice
white pepper to taste
¼ cup mayonnaise
2 pcs cooked bacon for garnish
Directions:
- Place the eggs in a saucepan and cover with a few inches of water. Cover the pan and bring to a boil. Uncover and reduce the heat, cooking for 4-5 more minutes.
- Cool eggs in an ice bath for10 minutes.
- Peel shell of eggs.
- Cut top off egg and scoop out the yolks.
- Mash the yolks and combine with the salt, dijon, tabasco, lemon juice, white pepper and mayonnaise.
- Pipe the mixture into the empty egg white. Garnish with bacon.
Note: If using quail eggs, divide recipe by 4.
