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Warm Deviled Eggs

Ingredients (16)

  • 12 large eggs
  • 1/4 cup mayonnaise
  • 2 tablespoons minced shallots covered with lemon juice and soaked till pink then drained dry
  • 1 tablespoon Tabasco
  • 2 tablespoons minced chives
  • 1 tablespoon minced parsley
  • 1/4 teaspoon cayenne
  • Salt
  • 6 slices thin-cut bacon, cooked till very crispy
  • 4 slices aged provolone cut into 6 triangles
  • 24 slices of pickled jalapeño
  • Olive oil
  • 1 tablespoon minced parsley
  • 1 tablespoon minced chives
  • Sea salt
  • Cracked black pepper
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Nutritional Information
  • Calories111
  • Fat9.18g
  • Saturated fat2.94g
  • Trans fat0.02g
  • Carbs1.52g
  • Fiber0.47g
  • Sugar0.81g
  • Protein5.43g
  • Cholesterol101.94mg
  • Sodium142.65mg
  • Nutritional Analysis per serving (24 servings) Powered by

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Warm Deviled Eggs

For this classic warm deviled eggs recipe from chef Jennifer Puccio, you’ll need crispy bacon, provolone, and Tabasco. Puccio is executive chef of Marlowe, The Cavalier, and Park Tavern in San Francisco. Photo: Eric Wolfinger

This was part of our roundup, 10 Mad Men 1960s-Inspired Recipes for the Final Season.

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Tips for Eggs

Instructions

  1. 1Bring 4 quarts of water to a rapid boil. Gently lower the eggs into the water and return to a simmer. Cook for 10 minutes and remove one egg to test for doneness. The yolks should be just cooked through.
  2. 2Remove from the water and cool under running water till cold.
  3. 3Peel the eggs, and remove a small slice from either end, just enough so that it will stand upright, and save the white bits in a bowl. Then cut in half through the equator. Remove the yolks and add to the bowl with the slices of whites. Use a whisk to break up the whites and and yolks with a stabbing motion. They should be the size of large peas.
  4. 4Depending on the exact size of the eggs you may need slightly less or more mayo. Add enough so the yolks are creamy but still hold a shape. Add the rest of the ingredients and season with the salt. Fill the egg white halves generously, the filling should rise 1/4" to 1/2" above the top of the whites, ( you may not have enough to fill all the whites)
  5. 5Top each egg with a slice of jalapeño , two inch piece of bacon, and then a slice of provolone.
  6. 6Warm in a 450°F oven till the cheese just starts to melt.
  7. 7Transfer to a serving platter and garnish all of the eggs with the remaining ingredients.
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