It's spring, Easter is just days away, and Maple Bacon Deviled Eggs are calling your name... Right? A hint of sweet from the maple syrup, the smokiness of delicious bacon, a bit of heat from sriracha and Fresno chile, and you've got to have some fresh herbs in spring. My Maple Bacon Deviled Eggs are a fresh spin on a classic that everyone loves on their Easter brunch or dinner table!
👩🏻🍳 Tamara Talks - Easter and Deviled Eggs
Easter is a lovely time... It's spring, and signs of new life are all around. For the practicing Christian, Easter carries special significance. I love this time of year!
This year, it's extra special, as a few of my favorite bloggers have brought you a stellar collection of recipes to grace your vibrant Easter table! Be sure to check each one out - just scroll down a bit to find all the deliciousness. A special "shout out" is warranted to my friend Lynn from The Road to Honey for organizing this event. Jump to the Recipe...
Love. Love. Eggs. A few years ago, eggs ended up on that "list." You know? The one that had foods on it that you aren't supposed to eat? Too much fat. Too much cholesterol. Rubbish. I said that then, and I repeat that now. Eggs are an important part of a healthy diet. Certainly if you're into fitness at all, you recognize the value of eggs. We start most days with an egg, and if not in the morning, we're eating Maple Bacon Deviled Eggs. I'm on a roll... 😉
I had the Deviled Eggs at Bodega, a local bistro and tavern. I was intrigued by the combination of maple, dried chile, puffed sorghum, and bacon. Have you heard me wax poetic about sweet/spicy/smoky flavor combos? Surely you have. I love that combination!
I was unable to find puffed sorghum (which added great texture), but I think I came close with the maple, bacon, and chile. I used sriracha in the egg mixture, and garnished the eggs with finely minced Fresno chile (both sweet and hot). Given that this is an Easter/spring recipe, fresh herbs are in order. I just happen to have gorgeous chives in my garden.
📋 Ingredients You'll Need
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- shallot - You can substitute red onion.
- hard-boiled eggs
- maple syrup
- sriracha sauce - Sriracha is spicy. If you're uncertain, you may want to start with ½ teaspoon sriracha sauce, and adjust to taste.
- plain Greek yogurt - I use nonfat.
- olive oil mayonnaise - Regular mayonnaise is fine as well.
- dijon mustard
- sea salt and pepper
- Fresno chile - We like heat! Fresno chile is variable, but it is a spicy chile. It's a sweet heat that compliments the smoky bacon and sweet maple. If you love the pop of red color, but don't want the spicy red chile, finely mince a bit of red sweet pepper.
- fresh chives - We love the color and flavor of the fresh chives, but they're optional.
- Prepare the bacon and shallots - Cut bacon into "lardons" (½" slices), and fry until crisp. Crumble bacon to resemble large crumbs, using a knife if necessary. Remove all but about a teaspoon of the bacon drippings from the pan. Saute the minced shallot until soft. Cool.
- Prepare the eggs - Slice eggs lengthwise; pop the yolks into a medium-sized prep bowl (or food processor bowl), and arrange the whites on a plate.
- Prepare the egg yolk mixture - To the bowl, add the maple syrup, sriracha sauce, yogurt, mayonnaise, dijon mustard, salt, and pepper. Either pulse until smooth, or use the tines of a fork to smash and blend until a smooth, creamy consistency is achieved. Season with salt and pepper to taste. Fold in the finely crumbled bacon, cooked and cooled shallot.
- Finish the deviled eggs - Pipe (see Tips) or spoon the yolk mixture into the egg white halves. Garnish with the minced chile and chives as desired.
Ugly eggs? I don't always get perfect looking hard-boiled eggs. I have discovered Eggland's Best Hard-Boiled Eggs that make really pretty deviled eggs, and are perfect every time. Perfectly Boiled Eggs Recipe from Serious Eats is helpful if you're boiling your own.
I bought a large star tip to pipe the egg yolk mixture into the egg whites. I did not have the patience! If you love to be "fancy," by all means pipe it in...
I use half nonfat plain yogurt, and half olive oil mayonnaise to reduce the fat and calories a bit. You may wish to use entirely one or the other. Also, egg yolks vary in size, so the amount of yogurt/mayo may need to adjust. You're looking for a thick, creamy consistency.
🐣🐇🌷 Fabulous Easter Recipes
Surely you'll want to round out the spread on your Easter table right? Some of the year's best Easter recipes can be had by clicking on the links below... Don't miss out! #BloggersDoEaster Virtual Party...