Recently we had our kids over for dinner and I was inspired to make deviled eggs as an appie. It’s nice to sit around and chat, catch up on news and munch a light appetizer such as these eggs.
We ended up eating most of them with the meal but no matter. My trouble with preparation of appetizers is the timing. Getting things timed just right so you can relax and indulge while the rest of dinner is cooking. Maybe I should stick to a cheese tray….hmmmm.
The eggs I prepared are a broad adaption of Jacques Pepin’s dish, Eggs Jeanette. I placed a wee bit of bacon in the bottom of each egg before piling in the yolky mixture.
Pepin will be the featured chef at I Heart Cooking Club and they will be making dishes inspired from his recipes for the next six months. For my contribution to his first week I had planned on making Eggs Jeanette but I did not prepare well so…….this is an adaption of his creation. Invention in the kitchen was what this turned out to be!
I made little bacon sails on each of the eggs. Don’t you think they are cute?
Dressed Up Deviled Eggs:
8 large eggs, hard-cooked and peeled
1 scant teaspoon Dijon mustard
2 medium garlic cloves, minced
2 to 3 tablespoons sour cream
2-1/2 teaspoons mayonnaise
Salt and fresh-ground black pepper
2 tablespoons good-tasting extra-virgin olive oil
2 slices of cooked bacon
Welcome Jacques Pepin to the I Heart Cooking Club!