Ghost Pepper And Bacon Deviled Eggs Recipes

Steps:

• Gently place the eggs in a medium pot of boiling water. Reduce the heat, cover and cook for 11 minutes. Gently pour off the hot water and run cool water over the eggs until they feel cool to the touch.
• Gently crack the egg around the shell and peel the eggs. If necessary, rinse quickly under cool water to remove any small shell bits; dry them off thoroughly. Using a sharp knife, cut the eggs in half lengthwise, wiping the blade between each egg. Remove the yolks from the centers. Push the yolks through a strainer into a medium bowl. Arrange the egg white halves on a platter.
• Use a whisk to blend the egg yolks with the mayonnaise, mustard, Worcestershire, vinegar, hot sauce, paprika and lemon juice. Season with salt.
• Whip the cream in a separate bowl until it holds medium (but still fairly soft) peaks. Using a rubber spatula, gently fold the whipped cream into the yolk mixture. Taste for seasoning. Spoon the egg yolk mixture into a pastry bag fitted with a fluted tip or a resealable plastic bag with one of the bottom corners cut off.
• Sprinkle the egg whites with the scallion whites, coarse sea salt and pepper. Fill a tea strainer with some extra paprika and lightly dust the whites with an even layer. Fill the hollows in the egg whites with the yolk mixture. Top with the scallion greens. Refrigerate until ready to serve. Just before serving, top with the bacon.

Steps:

• Cook your eggs and bacon at the same time if you don't have leftovers.
• Slice the eggs lengthwise in half and pop the yolks into a small mixing bowl.
• Mash the yolks thoroughly with the next four ingredients.
• Add the mayo in 3rds till it's the consistency you like, mashing any lumps of yolk. I use all the mayo but some people don't want to consume that much. More mayo makes a lighter filling.
• Salt to taste, then add the onion, jalapeno and bacon and mix well.
• Place in the quart ziploc bag (fold the top edge well down so you don't get yolk all over it and spoon the mixture into one of the corners. Unfold the bag top, smooth out any air, twirl the bag to seal the egg into it and clip the corner off the bag.
• Pipe the yolk into the egg halves. It makes quite a bit so you can mound the yolk over on the solid white part of the egg, as you fill it.
• Garnish.

Steps:

• Fry the peppered bacon in a pan over medium heat until crisp, 12 to 15 minutes. Remove to a paper-lined plate.
• Fill a large pot with enough water to cover the eggs, then bring to a boil (without the eggs). Using a slotted spoon, gently lower the eggs into the boiling water. Cover and simmer for 10 minutes. Run the eggs under cold water until completely cooled.
• Peel the eggs, cut in half and scoop out the yolks into the bowl of a stand mixer fitted with the whisk attachment. Add the mayo, cream, mustard, sugar and vinegar. Add hot sauce if using and salt and pepper to taste. Whip until smooth.
• Using a small spoon, fill each egg white half with a generous teaspoon of the filling. Lightly sprinkle with paprika. Cut the bacon into chunks and decorate the tops of the egg halves with a shard of bacon.