Truffled & Baconned Deviled Eggs

Truffled & Baconned Deviled Eggs

I have always been curious about deviled eggs. I knew they fall into the “love ’em or hate ’em” category of foods, but I never quite understood why. Possibly it could be because I’d never had one before, let alone had a terrible one. They intrigued me. Snacking on a hardboiled egg is a super easy (lazy) way to get a shot of protein with out a tonne of work. Why not jazz it up with some spices and fat? 

For this recipe we will do them two ways- Truffled & also Baconned Deviled Eggs. As with the Roasted Chickpeas Recipe I recommend going to All of Oils to pick up some Truffle Oil. They have an amazing selection of oils and balsamic vinegars which are infused with the actual ingredients! No artificial flavourings!!! For truffle oil, they have a white & a black version -both are nice however I preferred the White. The choice is up to you.

For the Baconned version, I always suggest going to Ocean Park Fine Meats to pick up the most amazing bacon you will probably ever have. It’s thickly sliced, not very salty, and low in nitrates. The owner Shaughn imports it from Missoula, Montana and has searched high and low for the highest quality bacon to serve in his store. I queried about the topic of nitrates, and he relayed that you would have to eat a MINIMUM of one pound of burnt! bacon a day for 30 days to ingest a gram of carcinogenic material. Straight from the butcher’s mouth. I swear by his bacon, as it’s the only bacon I’ve ever eaten that hasn’t made my fingers swell up like little chorizos.

Oh yes, I almost forgot. He also has free-range, naturally fed, no antibiotic eggs that have the orangest yolk I’ve ever seen. And Leah from Essence of L Medi Spa insists it’s the only eggs that don’t upset her stomach. Moral of the story- go see Shaughn and I tell him I sent you with love.

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First off we’re going to boil our eggs. If you’ve planned ahead, your eggs will be old. The older -the easier to peel. About a week is fine, before that you’re going to have a bit of a mess on your hands. Place all the eggs in a pot and cover with about an inch of water. Bring to a boil, remove from heat and cover with a lid. Let it rest for 12 minutes. DON’T TOUCH IT. Like quinoa, letting the steam out means you lose heat. Set your timer and relax. Get your lulu’s on and go through a chatarunga a few times.

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If you’re not feeling the yoga, you can chop up all your bacon, and fry it up until golden. Remove the bacon from the pan, and pat dry with paper towel. Reserve some pieces as a garnish and transfer the rest to your cutting board and chop it up finely. You want it small enough so it can go through the cut end of a ziploc bag.

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After your 12 minutes are up, remove the eggs from the pot and place in a bowl with water. Throw a few ice cubes in there if you’re making these the day of to speed up the process.

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Smack the eggs on the counter and under the palm of your hand roll the egg with enough pressure to break up the shell of the egg. The easiest way to peel the eggs is under a running tap. The water lifts the shell, and makes the process a whole lot cleaner. Make sure you put a sieve or a stopper in your drain so the shell bits don’t clog up your pipes.

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Cut the egg in half and separate the yolk from the white. If you’ve cooked them properly the yolk should be golden. If you’ve overcooked them they’ll lose their colour and sometimes have a blueish or greenish tint. The yolk should just pop out. Put the egg yolk in a bowl along with your butter, mayonnaise, dijon, cayenne and paprika. Finely chop your chives and add to the mixture. Season with salt and pepper. Scoop half the egg mixture into another bowl.

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Add the bacon to one of the bowls. Combine well and then scoop the mixture into a ziploc bag. You want to use a heavy duty bag -I use the freezer ziplocs- so that it doesn’t burst when you try to squeeze the mixture into the egg whites. If you’ve never done this before the easiest way is to roll down the top of the bag a couple of times so you can get it into one corner. This will keep the edges of the bag clean, and ensure that you are scraping the sides to get the egg into one spot. Spin the bag, and if you aren’t serving the eggs right away wrap and elastic bag around the top so it does’t unwind.

In another bowl, pour in your Truffle Oil. Add slowly and try it as you go. Everyone has a different appreciation for Truffles, so put as little or as much as you like. I like a lot. I love Truffles. Seriously. I would put that *$!$ on everything. Scoop this mixture into another bag just like the first one.

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You want to put these little guys together right before your serve them. If you leave in the fridge for more than an hour or two the tops will get crusty and discoloured (if you must cover them with saran wrap.) Pipe the yolk mixture into the egg whites, starting at the bottom and swirling it around to the top. The point of using the bags is to have a pretty little ‘icing’ design to them. Garnish the baconned eggs with a couple of chunks of the bacon, and the truffle with a few pieces of chive. Serve and enjoy!

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Small Black Stoneware Plate $28
Medium Black Stoneware Bowl $28
Memoirs Porcelain Serving Bowl $58
Metamer Turquoise Serving Platter $58


Photos by 
Hannah Cummins Photgraphy

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