I hope everyone had a wonderful Thanksgiving! We celebrated with our friends Ed and Kristen and shared a delicious meal of smoked spatchcock turkey, mashed sweet potatoes with whiskey sauce, cheddar & roasted garlic smashed potatoes, corn bread stuffing balls, balsamic onions, collard greens with bacon, macaroni & cheese, apple crisp and maple cheesecake with roasted pears. It was a delicious collaborative effort.
And then, as if we hadn’t indulged enough, my Mom came down to visit yesterday and we prepared her family-favorite deviled eggs. We had a terrific time shopping for ingredients at the Boston Public Market. We brought home eggs from Chestnut Farms, bacon from Stillman’s and blue cheese from Jasper Hill.
Deviled eggs are a great appetizer anytime of year – Easter brunch, Summer barbecue or holiday latke party.
Bacon & Blue Cheese Deviled Eggs
Recipe from My Mom
6 hard-boiled eggs
1/4 cup mayonnaise (start with this amount and add more if desired)
2 – 3 tbsp crumbled blue cheese
2 tbsp scallions, divided
1/2 – 1 tsp Dijon mustard (I prefer country Dijon with coarsely ground mustard seeds)
3 slices bacon, cooked crispy and chopped
1 pinch garlic powder
Kosher salt & fresh ground pepper
Carefully cut eggs in half lengthwise, remove yolks and set aside whites.
In a medium bowl, add the cooked egg yolks, mayonnaise, mustard, garlic powder and 1 tbsp of the scallions and gently combine with a spatula. Add blue cheese and bacon. Gently combine.
Fill egg whites with egg yolk mixture using a small spoon or piping bag. Garnish with remaining scallions and a dusting of paprika.
Keep cold until ready to serve.