Family Ties Chipotle Deviled Eggs And Bacon Food

CHIPOTLE DEVILED EGGS WITH BACON

Steps:

• Cut eggs lengthwise in half. Remove yolks; place in medium bowl. Mash with fork. Add cream cheese spread, cilantro and milk; mix well. Stir in bacon.
• Spoon into egg whites; sprinkle with paprika.
• Refrigerate 30 min.

BACON DEVILED EGGS

Steps:

• Mash 6 hard-boiled egg yolks, 2 tablespoons mayonnaise or yogurt, 1 1/2 teaspoons spicy mustard, 1/2 teaspoon lemon juice, 1 teaspoon relish and 1/2 teaspoon paprika. Fill the egg whites with the yolk mixture. Top with chopped chives and crumbled cooked bacon.

DEVILED BACON AND EGGS

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.

DEVILED EGGS - BACON AND CHEESE WITH A KICK

Steps:

• Peel the eggs and cut in half.
• Place all of the yokes into a bowl and mash with a fork.
• Add the mayonnaise, brown mustard, Worcestershire sauce, and Tabasco sauce; mix well until the mixture is smooth.
• Add the cheese and bacon; mix lightly until just combined.
• Taste the filling and adjust the salt and pepper.
• Fill the egg halves with the filling.
• Sprinkle with paprika as garnish.

CHIPOTLE DEVILED EGGS

Steps:

• Place eggs in large saucepan. Add enough cold water to cover. Bring to simmer over high heat. Reduce heat to low; simmer gently 5 minutes. Remove from heat, cover, and let stand 10 minutes. Drain eggs; cover with ice and water and let stand until cold.
• Peel eggs and cut in half lengthwise. Spoon yolks into small bowl; arrange whites on platter. Finely grate yolks on small holes of box grater into medium bowl. Mix in mayonnaise, then 2 teaspoons chopped chipotle chiles. Add more chopped chiles, if desired, for more heat. Season filling to taste with salt, if desired. Using pastry bag fitted with 1/2-inch-diameter star tip, pipe filling into egg whites. Cover and chill eggs at least 2 hours and up to 1 day. Press 1 cilantro leaf into filling in each egg and serve.

FAMILY TIES CHIPOTLE DEVILED EGGS AND BACON

Steps:

• Place water, chiles, onion, vinegar, ketchup, garlic, and salt in a saucepan; bring to a simmer, and cook, stirring occasionally, until reduced and very thick, about 1 hour.
• Pour chile mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Stir cream into chipotle sauce; refrigerate until ready to use.
• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Crumble half the bacon; reserve remaining bacon for garnish.
• Cut each egg in half lengthwise; place egg yolks into a bowl. Mash egg yolks with a fork; stir in mayonnaise, crumbled bacon, and Cheddar cheese. Stir 1 tablespoon chipotle sauce into yolk mixture, or more to taste.
• Place egg whites cut-side up on a serving plate. Spoon yolk mixture into egg white halves. Sprinkle remaining bacon over filling; drizzle with chipotle sauce.

CHIPOTLE-DEVILED EGGS

Steps:

• Slice the eggs in half lengthwise and carefully remove the yolks. Press the yolks through a fine-mesh sieve into a mixing bowl. Add the mayonnaise, jalapenos, chipotle in adobo, Southwest Essence, and salt to taste. Stir to blend well. Spoon (or pipe with a pastry bag) the mixture into the egg whites. Cover and chill for at least 1 hour. Sprinkle with the paprika just before serving. (If the paprika is added too early it will stain the eggs.)
• Emeril's Southwest Seasoning:
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 tablespoons paprika
• 1 teaspoon black pepper
• 1 tablespoon ground coriander
• 1 teaspoon cayenne pepper
• 1 tablespoon garlic powder
• 1 teaspoon crushed red pepper
• 1 tablespoon salt
• 1 tablespoon dried oregano
• Combine all ingredients thoroughly.

FAMILY TIES CHIPOTLE DEVILED EGGS AND BACON

Steps:

• Place water, chiles, onion, vinegar, ketchup, garlic, and salt in a saucepan; bring to a simmer, and cook, stirring occasionally, until reduced and very thick, about 1 hour.
• Pour chile mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend until smooth. Stir cream into chipotle sauce; refrigerate until ready to use.
• Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
• Place bacon in a large skillet; cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Crumble half the bacon; reserve remaining bacon for garnish.
• Cut each egg in half lengthwise; place egg yolks into a bowl. Mash egg yolks with a fork; stir in mayonnaise, crumbled bacon, and Cheddar cheese. Stir 1 tablespoon chipotle sauce into yolk mixture, or more to taste.
• Place egg whites cut-side up on a serving plate. Spoon yolk mixture into egg white halves. Sprinkle remaining bacon over filling; drizzle with chipotle sauce.