About a year ago I first noticed deviled eggs appearing on menus in New York. A year later they’re everywhere. Usually they’re spiffed up with a bacon infusion or spiked with sriracha sauce but I’m still a sucker for old school deviled eggs. Although, there are so many recipes for deviled eggs that everyone’s idea of traditional deviled egg is probably a little different.
A few months ago when Reed and I were down in Atlanta, we ordered deviled eggs three ways at Holeman & Finch Public House. Holeman & Finch is a cool Atlanta restaurant that specialize in small plates doing modern takes on traditional Southern food. There’s a lot of heritage pork on the menu and everything we tried was excellent but super filling.
Holeman & Finch’s three variations on deviled eggs were bacon, b&b pickles, and jalapeño. They were all very good but I wasn’t feeling the b&b pickle style as much. That’s probably because to me the only worthwhile pickle’s a dill pickle and I don’t mess around with sweet pickles. Reed liked the b&b pickle deviled eggs so I think it was just personal preference but its my blog and I choose to omit the b&b pickle one in favor of old school deviled eggs.
In my last post I made fried rice to use up most of my Easter leftovers but I still had lots of eggs from my mother’s chickens (known collectively as the Girls) and that reminded me of the great deviled eggs I had at Holeman’s & Finch.
An interesting side note: when I was visiting my parents for Easter one of the Girls had a cough. What does a chicken cough sound like? Good question: its somewhere between a rooster crow and a human cough. It not avian flu or anything scary, its just a chicken with a little cough. Every night my parents have been rubbing the chicken version of Vick’s Vapor Rub on their beaks, combs, and under their wings. One night I volunteered to help out. I was a little nervous because last summer these Girls were aggressive. Luckily they mellowed out over the winter. They were well behaved and let me hold them while the Vapor Rub was being applied without any big fuss. Hopefully the cough clears up soon.
Back to the project at hand. I wanted to make deviled eggs three different ways but I didn’t want to it to be a complicated production. We’re talking about deviled eggs here. So to keep it simple I made one batch and altered the yolk mixture as I went along.
Deviled Eggs 3 Ways (traditional, bacon, and jalapeño)
(Active time: 20 Total time: 40)
- 6 eggs
- 3 tablespoons mayonnaise
- 1 teaspoon mustard
- 1/4 teaspoon Worcestershire sauce
- salt and pepper
For the bacon deviled eggs:
- 1 slice cooked bacon, finely crumbled, reserve 4 bigger pieces of bacon for garnish and reserve the bacon fat
- 1 teaspoon scallions, finely minced
For the jalapeño deviled eggs:
- 1/2 teaspoon jalapeño, save a some slices of jalapeño as a garnish
Place the eggs in a medium saucepan; add water to cover by 1″. Bring the water to a boil, cover, and remove from the heat. Let sit for 10 minutes. Drain. Transfer the eggs to a bowl of ice water and let cool completely, about 15 minutes; peel. Halve lengthwise and remove the yolks.
Mash the yolks with a fork, then stir in mayonnaise, mustard, and worcestershire sauce. Add salt and pepper to taste, mix breaking up as many yolk bits as possible. Scoop 1/3 of the yolk mixture into a pastry bag or plastic bag with one of the corners snipped off and pipe the yolk mixture into 4 eggs whites.
Next evenly divide the remaining yolk mixture and spoon half into a small bowl. Mix the crumbled bacon, bacon fat, and minced scallions into one of the yolk mixtures. Mix the minced jalapeño into the other yolk mixture. Pipe each of the mixtures into 4 eggs whites. Garnish accordingly, and serve. Can be chilled, covered, for up to 4 hours.
**Special thanks to the Girls for making this post possible: