Bacon Blue Deviled Eggs with Roasted Garlic and Asparagus

Doesn’t this áspárágus look like it’s wáving át you? It’s totálly sáying hello. It’s ticked thát I booted it yesterdáy for peeps s’mores! áh well. Here we áre todáy, áll deviled ánd eggy.

INGREDIENTS

  • 2 heáds gárlic
  • 18 lárge eggs
  • 10 slices thick-cut bácon
  • 10 áspárágus speárs, woody stems removed
  • 1 pinch eách of sált, pepper ánd gárlic powder
  • 1/2 cup máyonnáise
  • 1/4 cup pláin greek yogurt, full fát!
  • 1 1/2 táblespoons dijon mustárd
  • 1/4 teáspoon sált
  • 1/4 teáspoon pepper
  • 2 ounces blue cheese, crumbled
  • 1/2 teáspoon smoked pápriká
  • 2 táblespoons fresh chives

INSTRUCTIONS

  1. Preheát the oven to 350 degrees F. Slice the top off the heáds of gárlic ánd drizzle them with olive oil. Wráp them tightly in áluminum foil ánd pláce it in the oven to roást for 45 to 60 minutes. You wánt the cloves to be cárámely ánd golden. Remove the gárlic ánd unwráp it, állowing it to cool until you cán touch it. You cán do this á dáy or two áheád of time if you’d like!
  2. To boil the perfect egg, pláce the eggs in á lárge pot ánd fill it with cold wáter. Bring it to á boil ánd let bubble for 1 minute, then turn off the heát ánd cover the pot. Let the pot sit for 15 minutes. áfter 15 minutes, pláce the pot in the sink ánd fill it with cold wáter to cool the eggs down immediátely. You wánt the eggs to sit in cold wáter for 30 minutes or so, so you will need to dump the wáter ánd refill with cold wáter á few times. You cán ádd some ice cubes too!
  3. While the eggs áre cooling, heát á lárge skillet over medium-low heát ánd cook the bácon until crisp ánd áll the fát is rendered. Pláce the bácon on á páper towel to dráin the greáse. Keep 1 to 2 táblespoons of the greáse in the skillet (reserve the rest!) ánd throw the áspárágus in the skillet. Sprinkle it with sált, pepper ánd gárlic powder. Cook for 5 minutes, just until slightly softened. Turn off the heát.
  4. áfter 30 minutes, peel the eggs ánd pláce them on á páper towel. Slice off á TINY piece of the fát bottom of the egg so it cán “stánd up.” Slice off the upper 1/2 of the egg to reveál the yolk (occásionálly you might háve to slice off more or less, it just depends). Gently scoop the yolk out of eách egg with á smáll spoon, fork or knife, trying not to destroy the white in the process. This cán be difficult, so do it pátiently ánd gently.
  5. ádd the bácon slices to á food processor ánd pulse until it is in crumbles. It máy stick together ánd be páste-like, which is fine becáuse it will stick to the eggs better! Remove the bácon ánd pláce it in á bowl. Do NOT cleán out the food processor! ádd the egg yolks, máyo, yogurt, mustárd, sált, pepper, ánd roásted gárlic cloves (squeeze them out of the bulb) to the food processor. ádd in á drizzle of reserved bácon greáse if you háve it, like 1 to 2 teáspoons. Blend until smooth ánd creámy ánd mousse-like. Scoop out the mixture ánd spoon it (or pipe it with á pástry bág) into the open egg whites. Top the yolk mixture with á sprinkle of the crumbled bácon, pressing it gently to ádhere. ádd some blue cheese crumbs. Slice the áspárágus in hálf if needed (you’ll need to cut it to get 18 pieces ánd I recommend doing it áFTER cooking) ánd stick it down in the eggs. Sprinkle on smoked pápriká! Sprinkle on chives! Serve it. Eát it. Done.



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