Bacon and Deviled Eggs From 'Maximum Flavor

Name: Bacon and Deviled Eggs From 'Maximum Flavor
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 24
Cuisine: American
Ingredients: 6 slices bacon; 24 servings Glazed Bacon; 907 grams cups cranberry juice; 14 grams tablespoon Dijon mustard; 12 larges eggs; 24 servings Deviled Eggs; 85 grams 1/4 cup red pepper jelly; 100 grams 1/2 cup mayonnaise, preferably Dukes or Hellmanns; 18 grams tablespoon fine sea salt; 14 grams tablespoon sweet pickle juice; 15 grams 1/2 ounce Lapsang Souchong tea (about 6 tea bags)

Bacon and Deviled Eggs From 'Maximum Flavor might be just the hor d'oeuvre you are searching for. One serving contains 265 calories, 12g of protein, and 20g of fat. This recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 24. This recipe is typical of American cuisine. Head to the store and pick up pickle juice, deviled eggs, lapsang souchong tea, and a few other things to make it today. It is a good option if you're following a gluten free and dairy free diet. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Cook and brine the eggs: Set a stovetop steamer over high heat and bring the water to a boil.

Ingredients you will need

Brine

Water

Egg

Equipment you will use

Stove

Put the eggs in the steamer basket, add them to the pot, cover, and steam the eggs for 14 minutes. While the eggs are steaming, prepare an ice water bath. When the eggs are cooked, transfer them to the ice water and let cool for about 15 minutes.

Ingredients you will need

Water

Egg

Equipment you will use

Steamer Basket

Pot

Meanwhile, in a large bowl, combine the cranberry juice, tea, and salt, stirring until the salt is dissolved.

Ingredients you will need

Cranberry Juice

Salt

Tea

Equipment you will use

Bowl

Take the eggs out of the ice water, and use the back of a spoon to uniformly crack the shells all over without piercing the eggs or removing any of the shell.

Ingredients you will need

Water

Pasta Shells

Egg

Put the cracked eggs into the brine and put another bowl on top of the eggs to keep them submerged. Refrigerate the eggs for 48 hours.

Ingredients you will need

Brine

Egg

Equipment you will use

Bowl

After 48 hours, take the eggs out of the brine and peel them, discarding the shells. Halve each egg lengthwise.

Ingredients you will need

Pasta Shells

Brine

Egg

Remove the yolks and set the whites aside. In a small food processor, combine the egg yolks, mayonnaise, mustard, and pickle juice and puree until smooth. Scoop the deviled egg mixture into a pastry bag fitted with a star tip and put the bag in the refrigerator.

Ingredients you will need

Pickle Juice

Mayonnaise

Egg Yolk

Mustard

Egg

Equipment you will use

Food Processor

Pastry Bag

Make the bacon: Make the bacon: Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with foil.

Ingredients you will need

Bacon

Equipment you will use

Baking Sheet

Aluminum Foil

Oven

Lay the bacon slices on a cutting board.

Ingredients you will need

Bacon

Equipment you will use

Cutting Board

Brush one side of each slice with some of the pepper jelly and then lay the slices glaze side up on a wire rack set over the foil-lined pan.

Ingredients you will need

Pepper Jelly

Glaze

Equipment you will use

Wire Rack

Aluminum Foil

Frying Pan

Bake the bacon for 15 minutes, or until just crispy and glazed.

Ingredients you will need

Bacon

Equipment you will use

Oven

Remove the bacon from the oven, brush both sides of the bacon with more of the jelly, and put it back in the oven for 3 more minutes.

Ingredients you will need

Bacon

Jelly

Equipment you will use

Oven

Remove the bacon from the oven and let cool.

Ingredients you will need

Bacon

Equipment you will use

Oven

Cut each slice of bacon into 4 pieces so that you have 1 piece for each deviled egg.

Ingredients you will need

Bacon

Egg

Put the egg whites on a cutting board or other flat work surface. Spoon 1/4 teaspoon pepper jelly into the bottom of each egg white. Pipe a rosette (about 1 tablespoon) of the egg yolk mixture on top of the jelly. Top with a slice of bacon. Arrange the deviled eggs on a cutting board or platter to serve.

Ingredients you will need

Pepper Jelly

Egg Whites