Festive Deviled Eggs
- servings: 6
- Additional info:
INGREDIENTS
Imperial
Ingredient Metric
|
6 eggs
|
|
6 slices of bacon (approx. 120 g)
|
|
50 g panko
|
|
20 ml olive oil
|
|
10 g chopped chives
|
|
Zest of 1 lemon
|
|
1 g chili flakes
|
|
Salt, pepper, and paprika to taste
|
|
Cooked egg yolks (from the 6 eggs)
|
|
80 g Le Grec Onion dip
|
|
Paprika, lemon zest, salt, pepper, and chili flakes to taste
|
PREPARATION
- 1.Cook the eggs: Boil for 10 minutes. Cool under cold water, peel, then cut in half. Remove the yolks and set aside.
- 2.Mimosa filling: Mash the yolks, add Le Grec Onion Dip and seasonings, mix until smooth.
- 3.Bacon: Cook until crispy, then drain.
- 4.Assembly: Fill egg whites with the mimosa mixture. Top with bacon, toasted panko, chives, and a bit of lemon zest.
NOTES
| Imperial | Metric | |
|---|---|---|
| | | 6 eggs | | |
| | | 6 slices of bacon (approx. 120 g) | | |
| | | 50 g panko | | |
| | | 20 ml olive oil | | |
| | | 10 g chopped chives | | |
| | | Zest of 1 lemon | | |
| | | 1 g chili flakes | | |
| | | Salt, pepper, and paprika to taste | | |
| | | Cooked egg yolks (from the 6 eggs) | | |
| | | 80 g Le Grec Onion dip | | |
| | | Paprika, lemon zest, salt, pepper, and chili flakes to taste | | |
PREPARATION
- 1.Cook the eggs: Boil for 10 minutes. Cool under cold water, peel, then cut in half. Remove the yolks and set aside.
- 2.Mimosa filling: Mash the yolks, add Le Grec Onion Dip and seasonings, mix until smooth.
- 3.Bacon: Cook until crispy, then drain.
- 4.Assembly: Fill egg whites with the mimosa mixture. Top with bacon, toasted panko, chives, and a bit of lemon zest.
NOTES
© Morehouse Food Canada Ltd. 2017 - All rights reserved.
30 min
6
preparation | servings | 
difficulty | 
appreciation
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INGREDIENTS
| Imperial | Metric | |
|---|---|---|
| | | 6 eggs | | |
| | | 6 slices of bacon (approx. 120 g) | | |
| | | 50 g panko | | |
| | | 20 ml olive oil | | |
| | | 10 g chopped chives | | |
| | | Zest of 1 lemon | | |
| | | 1 g chili flakes | | |
| | | Salt, pepper, and paprika to taste | | |
| | | Cooked egg yolks (from the 6 eggs) | | |
| | | 80 g Le Grec Onion dip | | |
| | | Paprika, lemon zest, salt, pepper, and chili flakes to taste | | |
PREPARATION
- 1.Cook the eggs: Boil for 10 minutes. Cool under cold water, peel, then cut in half. Remove the yolks and set aside.
- 2.Mimosa filling: Mash the yolks, add Le Grec Onion Dip and seasonings, mix until smooth.
- 3.Bacon: Cook until crispy, then drain.
- 4.Assembly: Fill egg whites with the mimosa mixture. Top with bacon, toasted panko, chives, and a bit of lemon zest.
NOTES
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preparation | servings
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