In weekly installments, otherwise known as TwoFaced Tuesday, Melissa, blogger at CupcakesOMG, and I will choose a shared ingredient. Then, using our own culinary talents, we’ll make whatever delicious paleo dish we can think of. TwoFaced will be a dual blogging adventure. If you start here, you will finish there and vice versa.
Last Monday night I was working a Stella & Dot party and the hostess (a family friend) was prepping appetizers for her guests.
For the first time in, I don’t know, my whole life, I wanted to try a deviled egg. I hadn’t really been a fan of “eggy” things since an incident with egg salad.
She had used a peanut sauce in the filling and “Paleo” or not, they were amazing. They had an unbeatable flavor that made me forget I was working and led to the act of shoving countless eggs in my mouth. She went on to tell me all the different ways she makes deviled eggs; how it’s simply an experiment each time. She just whips ingredients together, stuffs the egg and more often than not, the result is delicious.
The next day, Melissa texted me for our weekly ingredient discussion. She said something like, “I really want to make deviled eggs, should we use egg? Have we done eggs? Or we can do beets…” And that’s the way life works. You try a deviled egg and then your best blog friend is making them and you’re all “Let’s BOTH make deviled eggs” and she’s all “You’re a genius!”
This was my first time making deviled eggs. I’m not really good at peeling them and I certainly have no finesse when stuffing them. They take a bit of patience, but when they’re finished, you’ll wonder why you never made them before.
What’s your favorite way to make deviled eggs?
Horseradish & Bacon Deviled Eggs
makes 10 halves
5 hardboiled eggs
1/4 cup of paleo mayonnaise
1 tbs horseradish
three strips of crispy bacon
Place 5 eggs in a pot filled with water. The water should cover the eggs completely, but the pot doesn’t need to be filled any higher.
Set the stove to high and bring your water to a boil.
As soon as the water begins boiling, remove pot from heated burner and cover.
Let eggs sit for 15 minutes in covered pot of water.
Meanwhile, set aside a bowl of ice cold water.
Cook your bacon on the stovetop until crispy.
When the 15 minutes are up, using a slotted spoon, place eggs in the bowl of ice cold water.
Blot grease of bacon with a paper towel and set aside to cool.
When eggs have cooled for 5 minutes, peel completely and slice in half length-wise.
I brought out my giant mixer, but any hand mixer will do.
I scooped each hardboiled egg yolk into the mixing bowl and added the mayo, horseradish and crumbled up two bacon slices.
I mixed on low until smooth and creamy.
Using a spoon, I refilled each egg half with the mixture and garnished with a tiny piece of bacon.