CLASSES

Deviled Eggs with Bacon Truffle Honey

Bacon, truffle, honey cheese and eggs in one appetizer! Need we say more?

man_icon

Yield: 8 pieces

man_icon

Active Time: 25 minutes
Start to Finish: 35 minutes

For this recipe you’ll need:

4 eggs
3 slices of bacon, cooked until crisp and crumbled
2 tablespoons mayonnaise
2 tablespoons cheddar cheese, grated
1 jalapeno, seeded and minced
1 teaspoon whole grain mustard
Lime juice to taste
2 tablespoons fresh chives, finely sliced (same some for garnish)
Salt and pepper to taste
Truffle Honey (available at The Chopping Block)

To cook the eggs, place them in a saucepan and cover with cold water. Bring the water to a boil and reduce the heat to a low simmer. Cook for 9 minutes.
Transfer the eggs to a bowl of ice water. Once the eggs are completely cold, peel off the shells and rinse them.
Cut the eggs in half lengthwise and place the yolks from just two eggs in a bowl. Reserve the remaining yolks for another use. Place the egg halves on a serving platter.
Mash the yolks with a fork, and stir in the mayonnaise, cheddar cheese, jalapeño, mustard, lime juice and chives. Season with salt and pepper to taste.
Spoon or pipe the filling into the egg halves, and garnish with a sprinkling of chives.
Drizzle with Truffle Honey and serve.