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Mitch Prensky, chef-owner at Supper (now closed) in Philadelphia, shared this recipe with us. Hard-boiled egg yolks are mashed with mayonnaise, bacon fat, and thyme, then scooped into the hard-boiled egg whites and topped with crumbled bacon and cheddar cheese, for a breakfast-inspired riff on deviled eggs.
To see more of Prensky’s deviled egg recipes, check out this story.
This recipe was featured as part of our New Year’s Eve Speakeasy Party.
Even if you prefer to arrange your deviled eggs on a cut-crystal serving platter, if you have to transport them to a potluck or party, you're better off with something a bit sturdier. This two-tiered storage and carrying container securely cradles up to 24 egg halves without smushing the filling.Buy Now ›
by David Watsky | Target has announced a new line of clean home cleaning products, Everspring. The environmentally friendly...