Bacon Blue Deviled Eggs
We’re your DEVILED EGG HEADQUARTERS! Looking for a new deviled egg recipe? We’ve got you covered! These DELICIOUS little devils will have you wanting more and more!
Ingredients
- 6 eggs, hard boiled
- 3 slices thick cut bacon, cooked and chopped
- 4 asparagus spears, cooked and cut into 1.5″ pieces
- 2-3 Tbsp Terrapin Ridge Farms Bacon Aioli
- 1 Tbsp mayo
- 1 tsp Stonewall Kitchen Roasted Garlic Mustard
- Jacobsen’s Sea Salt, to taste
- Jacobsen’s Freshly Ground Pepper, to taste
- 2 Tbsp blue cheese, crumbled
- Smoked paprika, for finishing
- 1 Tbsp fresh chives, chopped
Directions
Peel eggs, slice in half and in a medium sized bowl, add egg yolks. Place halved egg whites on paper towels to dry.
In the bowl with the egg yolks, add Terrapin Ridge Bacon Aioli, mayo, Stonewall Kitchen Roasted Garlic Mustard, Jacobsen’s Himalayan Sea Salt and Jacobsen’s freshly ground black pepper; add in a drizzle of reserved bacon grease if you have it (like 1-2 teaspoons). Using a hand mixer, blend until smooth and creamy.
Scoop the mixture out of the bowl and spoon it (or use a pastry bag to pipe it) into the egg white shells. Top the yolk mixture with a sprinkle of the crumbled bacon, pressing it gently to adhere. Add some blue cheese crumbles and a piece of asparagus on top. Sprinkle with a a little smoked paprika and fresh chives.
Enjoy!
