Just before Christmas we had a potluck lunch at work like we do every year. Last year I thought I would be different and make fresh rolls because who brings fresh rolls to an office potluck? Well I do and Joanne does. So this year the two of us consulted before the event and decided that I would bring my winning cheeseball and Joanne would bring devilled eggs. And really what is a potluck without devilled eggs? She entertained the thought of just doing a dozen and I convinced her that everyone loves devilled eggs so she brought 24 lovely eggs and she didn’t take any home at the end of the day.
It’s always fun to throw a twist at a classic recipe so that’s just what I set out to do recently. You have to be careful because some things just can’t be messed with but I believe that eggs can just about always be improved with the addition of bacon (and really what can’t?). These bacon and devilled egg bites are easy to make, less finicky than traditional devilled eggs can be (egg whites are not sturdy) and easy to eat (again not sturdy). They make a great appetizer for any gathering or a great addition to your Sunday brunch.
Bacon and Devilled Egg Bites
Makes approximately 24 pieces
- 12 hard boiled eggs
- 1 teaspoon of prepared mustard
- 2 tablespoons of mayonnaise
- 2 tablespoons of chopped onion
- Dash of pepper
- Dash of salt
- 1 fresh baguette
- 4 pieces of bacon
- 1/2 bell pepper
In case you need a hard boiled egg refresher – place the eggs in a large pot and fill with water, ensuring the eggs are completely covered. Add a bit of salt, cover and set to high heat. Once the water comes to a full rolling boil remove the lid and set your timer for 12 minutes. When the 12 minutes are up immediately remove the pot from the heat, drain the hot water and put under cold tap water. Let the water run over the eggs until the are cool to the touch. Drain the cold water and place in the fridge to cool further.
**If you want nice rich bright yellow devilled eggs like these be sure to use eggs with Omega3s.
Fry the bacon until it is just about crispy.
Cut 24 slices from your baguette.
Preheat the oven to 325. Arrange the slices on a cookie sheet and bake until slightly golden brown – 10-15 minutes.
While the bread is toasting cut open your eggs and remove the yolks – placing them in a medium sized bowl. Also throw in the cooked whites from three of the eggs.
Add the mayonnaise, mustard, onion, salt and pepper. I used an immersion blender but you can also use a small food processor to blend into a smooth, creamy mixture.
Scoop the mixture into a piping bag with a large star tip.
Start by putting a small dab of mixture on a piece of toast – just enough for the bacon to stick to.
Cut a piece of bacon just smaller than the toast and place over the egg mixture.
Pipe a good helping of egg mixture over the bacon.
Garnish with red pepper. I cut mine into thin strips and tied into a knot.
Store in the fridge until ready to serve. You can also prepare the mixture, cook the bacon and toast the bread hours or even a day ahead and assemble just before you need to serve them.