Deviled eggs with toasted pecans and sugar cured bacon have a creamy texture, crunchy pecans and jicama, a bit of sweetness and tangy mustard and green onions -- a flavor explosion in a small package.
4slicesthick sugar cured baconor 6 regular slices; cooked and chopped fine
½cuppecanschopped small
2Tablespoonssugar
½cupmayonnaise
2Tablespoonsmustard
2Tablespoonspickle juice
½teaspoonsalt
¼teaspoonpepper
4green onionschopped
fresh parsley for garnish
Instructions
FOR EGGS
Put eggs in pot and fill pan with cold water to cover eggs by one inch. Add 1 teaspoon salt and vinegar. Bring pot to a boil. Boil one minute, then turn off heat and cover pot with lid. Let pot sit covered for 15 minutes.
Quickly drain off hot water and put eggs in cold water with ice. Peel eggs once they are slightly cool. To peel: Crack bottom (large end) of egg and peel it under cold running water. (The shell should come off fairly easily.)
FILLING
While eggs are cooking, heat a small skillet to medium high. Add chopped pecans and sugar and stir constantly just until sugar melts. Pour out onto a piece of parchment paper.
Cook bacon in oven or on stove top until crisp. Drain on paper towel. Chop into small pieces. (A wire rack set inside a rimmed baking sheet in the oven at 350 degrees Fahrenheit for 20 minutes is a great way to cook bacon because the air can circulate around the bacon making it crisp.)
Cut eggs in half lengthwise. Remove yolks and place in a medium mixing bowl and smash with a fork.
Peel and chop jicama into small pieces. Add jicama, chopped bacon, pecans, and green onions to egg yolks.
Mix mayonnaise, mustard, pickle juice, salt, pepper and green onions in a small bowl.Pour mayonnaise mixture over egg yolk mixture and stir to combine.
Fill hard boiled egg halves with yolk mixture. You can use a spoon or a pastry bag fitted with an open tip. The yolk mixture should over-fill the egg whites. Garnish with fresh parsley.
Notes
The salt and vinegar added to the water while boiling eggs will help make the eggs easier to peel.
Putting eggs quickly into cold water once they’re cooked will help avoid the dark grey ring around the yolk.