Deviled eggs are a low-brow, 1950’s snack that recently have been making a high-brow, modernized comeback. I’ve been seeing these eggs everywhere, and everyone seems to have their own take on how to elevate the deviled egg to a classy, updated and elegant hors d’oeuvre. I’ve seen smoked fish or seafood mixed into the yolks and topped with caviar, I’ve seen prosciutto or bacon used to flavor the yolks, along with a variety of sauces, garnish and toppings that make the standard, sometimes stinky, deviled egg special. At the restaurant we have a salad dish with deviled quails eggs, which couldn’t be more bitesized and delicious.
My idea to revamp the deviled egg had more to do with the whites than the yolks. Jonathan loves eggs, but what he really loves is yolks – most of the time he could do without the whites. If it’s fried eggs, or poached eggs, or omelettes we’re dealing with, then the whites are at least acceptable to him and he’ll eat them. But Jon won’t go near a hardboiled egg, much less a hardboiled egg white. His aversion is kind of funny just because his dislike is so extreme. But I’ve been wanting to make deviled eggs as a bite and thought they would also be good for any future cocktail events we might host.
So to get Jon to eat this bite, I replaced the whites with little roasted potatoes. I kept the deviled yolk part pretty traditional, and roasted the potatoes in the bacon fat that came from rendering the bacon dice. These egg-filled potato skins taste like a potato skin and remind you of a deviled egg.
8 baby potatoes
6 eggs, hardboiled
2 tbsp mayonnaise
1 tbsp Dijon
Paprika, to taste
Salt and pepper, to taste
3 strips bacon, diced
Chives, finely chopped
- Set the potatoes in a pot of cold salted water. Bring to a simmer and cook until a knife pierces the potato with no resistance. Do not allow water to boil.
- In a separate, pot, set the eggs in cold salted water as well. Bring up to a boil. Start a timer to 9 minutes when the water reaches a boil. When the nine minutes are up, run the eggs under cold water to cool them.
- In the meantime, dice the bacon and render it until crispy. Reserve the fat for the potatoes.
- When the potatoes are tender, halve lengthwise and scoop out some of the insides. Coat with bacon fat, salt and pepper and roast at 425° until browned and crispy.
- While the potatoes are roasting, peel the hardboiled eggs and mix the yolks with the Dijon, mayonnaise, salt and pepper and paprika. Pass the filling through a fine sieve and put in a piping bag fitted with a fluted pastry tip.
- When the potatoes are crisped and slightly cooled, pipe the egg filling into them. Top with bacon dice and chopped chives.
© 2011 Jonathan Meter and Jessica Hertle