Wow your friends at your next potluck or picnic with these amazing gourmet deviled eggs!
Summer is the season for potlucks, and no potluck is complete without deviled eggs!
This unique recipe puts a twist on an old classic, so you won’t show up with the same old mustard-and-mayo recipe as everyone else. The silky filling is topped with serrano chilies, bacon, and chives, for a punch of flavor in every bite. Steaming the eggs ensures a perfect peeling experience – no more picking bits of shells out of the whites and risking leaving your poor eggs looking all chewed up!
Use eggs from pastured chickens for gorgeous, healthy orange yolks and higher Omega-3 fatty acid content, and pastured or naturally-raised bacon for a healthier addition.
This recipe makes 5 servings, but can easily be doubled to feed a crowd. Bring these along for the 4th of July picnic, or just break them out at your next pot luck – you can be sure they’ll fly off the plate!
Deviled Eggs with Chiles, Bacon, and Chives
Makes 6 servings.
10 medium eggs
1–2 tablespoons mayonnaise
1 tablespoon sour cream
½ teaspoon dry mustard
2–3 dashes hot sauce
2 small red serrano peppers, halved, seeded, and thinly sliced
2 strips bacon, cooked and crumbled
2 tablespoons chopped chives
1. In a medium saucepan fitted with a steamer, bring 1 inch of water to a boil over high heat. Place eggs in the steamer, then reduce heat to medium-high and steam for 12 minutes. Transfer eggs to an ice-water bath and let rest until well chilled, about 10 minutes. Peel eggs and halve lengthwise. Remove yolks and set aside. Arrange whites cut side up on a serving plate; cover with plastic wrap and refrigerate until ready to serve, or up to one day.