Deviled Eggs with Bacon Brioche
By Recipe developed for Sur La Table’s Cooking Classes
Deviled Eggs with Bacon Brioche
By Recipe developed for Sur La Table’s Cooking Classes
Yield/Serves:
Makes 12 egg halves
- 6 large eggs
- 2 ounces sour cream
- ½ teaspoon ground turmeric (or ¼ teaspoon ground annatto)
- 1 teaspoon prepared horseradish
- Kosher salt and fresh ground pepper
- Fresh chives cut into 2-inch segments, for garnish
- 4 ounces rendered bacon fat (from about 12 ounces bacon)
- 3 slices brioche bread, crusts removed, each cut into 4 triangles
Deviled eggs have made a comeback of late, appearing on many fine dining establishment menus. Perfect for picnics, appetizers or a side dish, these delicious eggs can be served with a myriad of ingredients added to the mixture such as smoked salmon, liver pate, pesto and red pepper.
To hard boil the eggs: Fill a large saucepan with water and place on the stove over a medium-high heat to boil. Using a thumb tack, poke a hole in the thick end of the egg. This will prevent the egg from floating and make it easier to peel later. Gently lower the eggs into the boiling water and place a lid over the top. Using a kitchen timer, cook the eggs for exactly 10 minutes and then transfer the eggs to a bowl of ice water. Let the eggs cool completely, about 30 minutes and then peel the outer shell.
To prepare the deviled eggs: Cut the peeled eggs in half and use a small teaspoon to remove the yolks, placing them into a medium bowl. Place the hollowed egg whites aside on a plate or baking sheet. In the medium bowl, use a silicone spatula to gently combine the sour cream and turmeric with the yolks. Add the prepared horseradish and season with salt and pepper, to taste. Transfer the yolk mixture into a piping bag with a star tip, and pipe the mixture into the cavity of the egg whites. Garnish with the chive segments; chill until ready to serve.
To prepare the brioche: Place the bacon fat in a medium skillet on the stove over a medium-high heat. Add the brioche and cook until golden brown on each side, about 1 to 2 minutes per side. Using tongs, remove from the pan and transfer to a plate lined with paper towels.
To serve: Arrange the devilled eggs on a platter or serving plate. Top off with chives or fennel for garnish. Arrange the Brioche toasts around the edge and serve.
To hard boil the eggs: Fill a large saucepan with water and place on the stove over a medium-high heat to boil. Using a thumb tack, poke a hole in the thick end of the egg. This will prevent the egg from floating and make it easier to peel later. Gently lower the eggs into the boiling water and place a lid over the top. Using a kitchen timer, cook the eggs for exactly 10 minutes and then transfer the eggs to a bowl of ice water. Let the eggs cool completely, about 30 minutes and then peel the outer shell.
To prepare the deviled eggs: Cut the peeled eggs in half and use a small teaspoon to remove the yolks, placing them into a medium bowl. Place the hollowed egg whites aside on a plate or baking sheet. In the medium bowl, use a silicone spatula to gently combine the sour cream and turmeric with the yolks. Add the prepared horseradish and season with salt and pepper, to taste. Transfer the yolk mixture into a piping bag with a star tip, and pipe the mixture into the cavity of the egg whites. Garnish with the chive segments; chill until ready to serve.
To prepare the brioche: Place the bacon fat in a medium skillet on the stove over a medium-high heat. Add the brioche and cook until golden brown on each side, about 1 to 2 minutes per side. Using tongs, remove from the pan and transfer to a plate lined with paper towels.
To serve: Arrange the devilled eggs on a platter or serving plate. Top off with chives or fennel for garnish. Arrange the Brioche toasts around the edge and serve.