Tuesday, September 27, 2011

What I Made: Sweet and Spicy Deviled Eggs

Hey everybody!

Last night's party was a success! We had a great turnout and saw some of our favorite people! We worked hard to prepare enough food for our honored guests, and I'm happy to say that everybody loved what we made!

Here was our spread...

Our menu:
Dale's Spanish Deviled Eggs (recipe below)
Mere's Tabouli
Dale's Spicy Pineapple Pork with Sweet Asian Sauce
Dale's Potato Soup
Caprese Sticks
Ellie's Pumpkin Cookies with Daddy's Vanilla Bean Cream Cheese frosting
Pumpkin cake (with VBCC frosting)
Mere's Banana Pudding

Today, I wanna share my own recipe for the deviled eggs I made.

Dale's Sweet and Spicy Deviled Eggs

I've had a long-time love for deviled eggs. While no one makes them as good as my mom, I set out to make a new version of one of my favorite foods. I mean, who doesn't like bacon and eggs?! Another great thing about this hors d'oeuvres is that you can make this ahead of time and keep it in the refrigerator to finish an hour or so before the party.

for eggs filling:
2 dozen hardboiled eggs, peeled and halved lengthwise, yolks preserved
1/2 tbsp smoked paprika
2 heaping tbsp dijon mustard
1 tbsp honey
1 tbsp minced jalapeño + 2 tbsp jalapeño pickling liquid
1/2 tbsp cayenne
pinch of salt and pepper
8oz cream cheese (I use fat free and it's still yummy)

for bacon:
5 strips thick cut bacon (I like pepper crusted)
1 tbsp brown sugar (I use dark brown)
1/2 tsp cayenne pepper

After peeling and halving the hardboiled eggs, put all the yolks in a medium mixing bowls. Place the eggs (not the yolks) in an airtight container and place in the refrigerator. Mix the rest of the ingredients into the mixing bowl and put into a ziplock bag and squeeze out excess air and store in the refrigerator.
Preheat the oven to 400 degrees. Place the bacon on a parchment lined baking sheet. Sprinkle the cayenne and brown sugar evenly over the strips. Place in oven for 9-11 minutes, just until crispy. Take it out and let it cool, then cut strips into 3/4" pieces.
Pull the refrigerated items out, and cut a tiny hole in the corner of the ziplock to pipe the eggs with the mixture. Stick in a the bacon piece, serve, and enjoy!

By the way, those egg serving pieces are from Anthropologie - LOOOOVE!

More recipes from our party coming soon!

Talk to you soon,

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