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Recipe: Thanksgiving Deviled Eggs - Friendsgiving Recipes

Recipe: Thanksgiving Deviled Eggs - Friendsgiving Recipes
From The Kitchn - November 7, 2017

Thanksgiving Deviled Eggs

12 large eggs
1 tablespoon unsalted butter
1 small shallot, minced
1 1/2 tablespoons chopped fresh sage leaves
4 slices bacon
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon kosher salt, plus more as needed
Freshly ground black pepper

Place the eggs in a saucepan and fill with enough cool water to cover the eggs by an inch or two. Place the pan over high heat. Once the water reaches a boil, remove the pan from heat, cover, and let stand for 10 minutes.

Meanwhile, melt the butter in a medium skillet over medium heat. Add the shallot and sage and saut until softened and fragrant, 3 to 4 minutes. Transfer the mixture to a small bowl. Add the bacon to the skillet and cook until browned and crisp, flipping halfway through, 5 to 6 minutes total. Transfer bacon to a paper towel-lined plate to drain and cool. Once the bacon is cool enough to handle, chop or crumble the strips into small pieces.

Remove the cooked eggs from the pan with a slotted spoon, tap each gently on the countertop to crack the shell in a few places, then submerge in ice water for at least 1 minute. Peel the eggs and slice them in half lengthwise.

Recipe Notes

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