After mentioning my “Breakfast Deviled Eggs” that I make on the podcast, a few people have asked me for the recipe, so, here it is!
- ¼ cup Parmesan cheese, grated.
- 3 slices bacon (I use low-sodium), grease reserved.
- 12 hard-boiled eggs.
- ½ cup of mayonnaise.
- 1 tablespoon yellow mustard.
- 2 teaspoons dijon mustard.
- 2 teaspoons maple syrup.
- Splash of orange juice.
- Paprika (optional)
- Preheat your oven to 350°
- Put grated parmesan cheese onto a Silpat on a cookie sheet. Spread it, but not too thin, you want it to be more than fragile crystals. Put it into the oven for around 5 minutes so that it has melted and spread. Remove from the oven, let cool and harden. Pat gently with a paper towel to remove extra grease, you won’t need it.
- Fry bacon in a pan, cook crispy but not too much. Remove the bacon, pat dry, and reserve the grease from the pan.
- Halve the eggs, put the yolks into a mixing bowl, and mash.
- Mix in mayonnaise and mustards. Adjust amounts to taste.
- Mix in about ¼ of the bacon grease.
- Mix in maple syrup.
- Add the splash of orange juice. At this point, you can adjust any of the ingredients, as needed. Be warned too much orange juice will overpower the eggs, so go lightly on it.
- Pipe or spoon yolk mixture into the egg whites. If your mixture is too runny, add a bit of corn starch and mix again.
- Break cooled Parmesan cheese into about 24 individual pieces and push them gently into the egg well, under the yolk mixture, leaving a bit sticking up.
- Chop the bacon slices into “bits’ and sprinkle over top of the eggs.
- Sprinkle paprika on top, if you prefer.
This is how I do it, be creative, adjust as you need. If you make this for Thanksgiving or any other times, please take a picture and share it with me. I want to know what you think! I will have a picture on Thanksgiving. I don’t have any in my archives and won’t make these until Thursday afternoon. Enjoy!
