Deviled Eggs Recipe
fingerling potato chip, crèmefraiche ,bacon
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Ingredients
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Deviled egg mix
Toppings & garnish
Method
Deviled egg mix
- 1
Hard-cook the eggs
Place 6 large eggs in a single layer in a medium saucepan. Add cold water to cover the eggs by about 1 inch (approx. 2.5 cm). Bring to a gentle rolling boil over medium-high heat. Once boiling, cover the pan, remove from heat, and let sit undisturbed for 10 minutes.
- 2
- 3
Prepare yolk filling
Slice each egg in half lengthwise and carefully remove yolks into a medium bowl. Arrange the egg white halves on a serving tray. Mash the yolks with a fork until fairly smooth. Add 3 tbsp crème fraîche, 1 tsp Dijon mustard, 1 tsp apple cider vinegar, 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp smoked paprika. Mix until creamy and smooth. Taste and adjust seasoning — add more salt, pepper, or crème fraîche if you prefer a milder or creamier filling.
- 4
Fill the whites
Using a small spoon or piping bag fitted with a medium round tip, portion the yolk mixture into the hollow of each egg white half. Smooth or shape the top as desired.
Toppings & garnish
- 5
Crisp the bacon
While eggs cook or after filling, cook 3 slices of bacon until crisp. You can fry in a skillet over medium heat for 6–8 minutes, turning occasionally, or bake on a rimmed sheet at 400°F (200°C) for 12–15 minutes until crisp. Transfer bacon to a paper-towel-lined plate to drain and cool, then chop into small pieces.
- 6
Assemble and garnish
Sprinkle a small pinch of extra smoked paprika over each filled egg for color. Scatter chopped bacon evenly over the eggs. Snip 1 tbsp fresh chives over the deviled eggs. For service, place one deviled egg half on top of a single fingerling potato chip, or serve chips on the side for guests to scoop. Arrange 24 prepared chip-and-egg bites (or 12 eggs halves atop chips) on a platter. If you prefer a milder presentation, serve chips alongside and allow guests to combine themselves.
- 7
Serve
Serve immediately so the chips remain crisp. If you must refrigerate, cover and chill up to 2 hours, and add chips just before serving to prevent softening.