STEAKHOUSE DEVILED EGGS

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Steakhouse Deviled Eggs image

Provided by Amy Thielen

Categories     appetizer

Time 1h5m

Yield 12 deviled egg halves

Number Of Ingredients 10

6 large eggs
1 teaspoon baking soda, optional
6 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
2 teaspoons fresh lemon juice
Fine sea salt and freshly ground black pepper
Fine sea salt and freshly ground black pepper
3 slices thick-cut bacon
2/3 cup fresh breadcrumbs
1 sheet nori (dried seaweed)

Steps:

  • Put the eggs in a saucepan and cover with water by 2 inches. If you're using farm-fresh eggs, add 1 teaspoon baking soda to the water (see cook's note). Set the pan over high heat and bring the water to a boil. Reduce the heat and simmer for 2 minutes. Then remove the pan from the heat and let the eggs sit in the water for exactly 10 minutes.
  • Pour off the hot water and cover the eggs with fresh cold water. Crack the eggs gently and return them to the cold water. When cool enough to handle, peel the eggs underwater.
  • Slice each egg in half lengthwise and drop the cooked yolks into a medium mixing bowl. (Refrigerate the whites if making ahead.)
  • With a rubber spatula or a wide wooden spoon, paddle the yolks until smooth. Add the mayonnaise, Worcestershire sauce, lemon juice, 1/4 teaspoon pepper and a pinch of salt, and stir until light and fluffy. Transfer the yolk mixture to a clean quart-size plastic bag. (Refrigerate if making ahead.)
  • Cook the bacon until lightly crisp in a skillet set over medium heat, 8 to 10 minutes. Remove the bacon from the skillet, reserving 2 tablespoons of the fat, and finely mince. Add the breadcrumbs to the pan, season with a pinch each of salt and pepper, and cook over medium heat, stirring, until they turn golden and crisp, about 5 minutes. Combine the breadcrumbs with the bacon.
  • Holding the nori sheet with tongs, toast it over an open flame (or if you have an electric stove, over a burner set on high) until it shines and becomes brittle, about 30 seconds. With scissors, cut the nori into a thick stack and then into tiny pieces, as small as the bacon. Add 1/3 cup of the nori to the bacon mixture.
  • When you're ready to serve the eggs, preheat the oven to 325 degrees F.
  • Arrange the egg white halves on an oven-safe platter. Push the filling to the bottom of its bag and snip a 1/2-inch opening in one of the bottom corners. Squeeze the yolk filling into the egg whites.
  • Warm the eggs in the oven until the yolk mixture turns soft and luscious, about 5 minutes. Cover the eggs with a dense smattering of the bacon-nori crumbles, and serve.

The great Derp
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I would give these deviled eggs a 3 out of 5 stars. They're not bad, but they're not amazing either.


Tiron Mariyadas
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These deviled eggs are a bit bland. I think they need more seasoning.


Aliza Awan
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I followed the recipe exactly, but my deviled eggs didn't turn out as good as the ones in the picture. I'm not sure what I did wrong.


John Holguin
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These deviled eggs are a bit too rich for my taste. I think I'll stick to the classic recipe next time.


Abenat Mekonnen
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I'm not a big fan of deviled eggs, but these ones are pretty good. The filling is creamy and flavorful, and the bacon on top adds a nice touch.


Md Aroz Ali
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I made these deviled eggs for my family and they loved them! They said they were the best deviled eggs they've ever had.


atef mahsoun
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These deviled eggs are so good! I love the creamy filling and the crispy bacon on top.


COLONEL NAHARIS
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I've never been a big fan of deviled eggs, but these ones are amazing! The combination of flavors is just perfect.


Afridi Business
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These deviled eggs are the perfect appetizer for any occasion. They're easy to make ahead of time, and they always look impressive.


Brittani Broadnax
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I love the addition of bacon in these deviled eggs. It gives them a nice smoky flavor.


Psyduck06 2986
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I've made these deviled eggs several times now, and they always turn out perfect. They're so easy to make, and they're always a crowd-pleaser.


Abul Kasem
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These deviled eggs were a hit at my last party! Everyone loved them.