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.
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