If it isn’t wrong to talk about deviled eggs during the Easter week….here is one of our obsessions, using the ham fat or bacon. There are a lot of eggs so enjoy!
#1 – Hard Boil the eggs
Our favorite tip for successful peeling, comes from Mark Bittman. With a cake tester or some other small, pointy item like a turkey skewer, lightly poke a hole in the broad end of the egg…just through the shell, not through the membrane. I believe this allows water to circulate a smidge between the shell and membrane and they peel easily, consistently.
Bring water to a gently boil, add eggs and cook for 10-14 minutes depending on how done you want the yokes.
Eggs with teensy hole poked in shell only
#2 Peel eggs and cut and separate whites from yolks
#3 Make the filling
Ok, this everyone has their favorite recipes and variations. But use the homemade mayonnaise for your recipe and you will have Fabulous Localvore Deviled Eggs.It will even change mayo skeptic’s mind about the value and taste of mayonnaise.
We like this site’s recipe and tips for your options! We have found the pickled jalapenos and pepperoncini and their juice really nice for lightening up the filling.
Bacon or Ham Mayonnaise From Jenifer McLagen’s Fat: A Misunderstood Ingredient
1 egg yolk
¾ teaspoon Dijon Mustard
1 teaspoon lemon juice
Salt & pepper
½ cup liquid Bacon Fat or Ham Fat
Combine the egg yolk, mustard, and lemon juice in the small bowl of a food processor or in a blender and process to mix. Season with salt & pepper.
Have the bacon fat liquid, but not hot. With the machine running, gradually add the bacon fat until the mixture starts to stiffen and emulsify, about 2 minutes. Once it starts to emulsify, you can add the fat more quickly. If the mayonnaise is too thick, just blend in 1 teaspoon of boiling water to thin. Taste and adjust the seasoning.
#4 Fill the eggs and decorate.
Some sort of a pastry bag is best, especially if you are doing many!
And small bits of bacon, ham or pepperoncini make a great topping.
