PALEO PAN-CRISPED DEVILED EGGS
I wish I could take the credit for thinking up the idea to pan-crisp a deviled egg, but the credit goes to Jacques Pépin in his memoir, The Apprentice: My Life in the Kitchen. This paleo friendly spin on his delicious dish includes a little bit of truffle oil and some crumbled bacon, which makes it decadent yet still incredibly easy. You can whip this meal up in just a few minutes and your friends and family will think you are a gourmet chef. The vinaigrette is easy to adjust to your taste by adding a little more or less of any ingredient. Have it your way!
Everyone has their own tips and tricks for hard-boiling an egg, and I am pretty sure I have tried about 50 different ways. But the most foolproof of all that I have tried is as follows: Place your eggs in a medium sized pot and cover with cold water. Place on the stove over high heat and bring just to a rolling boil. Remove the pan from the heat, cover, and allow to sit for 12 minutes. Remove the eggs from the hot water and immediately place them in a bowl of ice water. Allow to cool for about 10 minutes, and then peel (I like to peel mine under a little cold running water because I find it helps the peel slide off easier). And Voila! You have perfectly cooked eggs!
Everyone has their own tips and tricks for hard-boiling an egg, and I am pretty sure I have tried about 50 different ways. But the most foolproof of all that I have tried is as follows: Place your eggs in a medium sized pot and cover with cold water. Place on the stove over high heat and bring just to a rolling boil. Remove the pan from the heat, cover, and allow to sit for 12 minutes. Remove the eggs from the hot water and immediately place them in a bowl of ice water. Allow to cool for about 10 minutes, and then peel (I like to peel mine under a little cold running water because I find it helps the peel slide off easier). And Voila! You have perfectly cooked eggs!
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Paleo Pan-Crisped Deviled EggsPrep time: 10 mins. Cook time: 15 mins. Servings: 4
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Ingredients:
FOR THE EGGS
- 6 large eggs, hard-boiled and peeled
- 2 Tbsp. room temperature bacon fat + 2 additional Tbsp.
- 1/2 tsp. truffle oil (optional)
- 1/4 tsp. sea salt
- 1/4 tsp. ground black pepper
FOR THE DRESSING
- Leftover egg filling
- 3 Tbsp. extra virgin olive oil
- 1/2 tsp. truffle oil (optional)
- 1/2 Tbsp. prepared ground mustard
- 1/2 Tbsp. apple cider vinegar (or balsamic vinegar for a sweeter dressing)
- 1/4 tsp. sea salt
- 1/4 tsp. ground black pepper
- 6 cups mixed greens
- 4 slices bacon, cooked and crumbled
Equipment:
- Mixing bowl
- Whisk
- Fork and knife
- Large skillet
- Measuring spoons
- Measuring cups
Directions:
1. Slice the hard-boiled eggs in half length-wise. Gently scoop the egg yolks into a small mixing bowl and place the eggs whites aside. Add 2 Tbsp. or room temperature bacon fat to the eggs and mix together with a fork until creamy. Add the truffle oil, sea salt and ground black pepper and stir to combine.
2. Scoop the egg mixture into the cavity of each egg-half, packing it in tightly, then lightly scrape the top (flat side) of the egg with a knife to remove any excess filling. Save the extra filling to make the dressing.
3. Place the additional 2 Tbsp. of bacon fat into a large skillet over medium-high heat. Gently add the eggs, flat side down, and cook for 2-3 minutes or until crispy and browned. Turn off heat and gently remove from eggs from the pan and set aside on a plate.
4. To make the dressing, take the remaining egg filling and combine with the olive oil, truffle oil, mustard, vinegar, sea salt and ground black pepper. Whisk until creamy, taste and adjust seasonings as desired.
5. To serve, place a handful of fresh mixed greens on a plate. Place 3 eggs on top and drizzle with dressing (or serve on the side if desired). Top each salad with crumbled bacon and serve right away. Enjoy!
FOR THE EGGS
- 6 large eggs, hard-boiled and peeled
- 2 Tbsp. room temperature bacon fat + 2 additional Tbsp.
- 1/2 tsp. truffle oil (optional)
- 1/4 tsp. sea salt
- 1/4 tsp. ground black pepper
FOR THE DRESSING
- Leftover egg filling
- 3 Tbsp. extra virgin olive oil
- 1/2 tsp. truffle oil (optional)
- 1/2 Tbsp. prepared ground mustard
- 1/2 Tbsp. apple cider vinegar (or balsamic vinegar for a sweeter dressing)
- 1/4 tsp. sea salt
- 1/4 tsp. ground black pepper
- 6 cups mixed greens
- 4 slices bacon, cooked and crumbled
Equipment:
- Mixing bowl
- Whisk
- Fork and knife
- Large skillet
- Measuring spoons
- Measuring cups
Directions:
1. Slice the hard-boiled eggs in half length-wise. Gently scoop the egg yolks into a small mixing bowl and place the eggs whites aside. Add 2 Tbsp. or room temperature bacon fat to the eggs and mix together with a fork until creamy. Add the truffle oil, sea salt and ground black pepper and stir to combine.
2. Scoop the egg mixture into the cavity of each egg-half, packing it in tightly, then lightly scrape the top (flat side) of the egg with a knife to remove any excess filling. Save the extra filling to make the dressing.
3. Place the additional 2 Tbsp. of bacon fat into a large skillet over medium-high heat. Gently add the eggs, flat side down, and cook for 2-3 minutes or until crispy and browned. Turn off heat and gently remove from eggs from the pan and set aside on a plate.
4. To make the dressing, take the remaining egg filling and combine with the olive oil, truffle oil, mustard, vinegar, sea salt and ground black pepper. Whisk until creamy, taste and adjust seasonings as desired.
5. To serve, place a handful of fresh mixed greens on a plate. Place 3 eggs on top and drizzle with dressing (or serve on the side if desired). Top each salad with crumbled bacon and serve right away. Enjoy!
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