Tommi Vincent's Deviled Eggs With Candied Bacon
The author shares a recipe from her mother and her new memoir, "The Table of Life"
When I’m in my kitchen, my sanctuary, I always think about my mom making deviled eggs. She made the best deviled eggs. She taught me my first legacy-inspired recipe to be served at a special occasion.
When considering the lesson I learned from this dish, my mom’s resiliency comes to mind. Like all of us, my mom has a story. She managed life in a way that was necessary for her to survive. Like an egg, my mom had built a hard shell on the outside to protect what was on the inside.
I realize today that my mom was teaching me to create that shell of protection to guard what was on the inside of me. However, as I matured, I also learned that you can’t access the goodness on the inside unless you break the shell open.
—Tommi Vincent
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Ingredients
Makes 12 deviled eggs
FOR THE EGGS
6 eggs
4 cups cold water
3 tablespoons mayonnaise
3 generous dashes hot sauce
3⁄4 teaspoon sugar
1⁄4 teaspoon salt
Pinch of pepper
Paprika for garnish
Candied bacon for garnish (recipe below)
Chopped chive for garnish
FOR THE CANDIED BACON
12 slices of uncured bacon
Pinch of cayenne pepper
1⁄3 cup brown
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Method
To make the deviled eggs: Place eggs in a medium saucepan. Pour in the water. Bring to a boil for approximately 5 to 7 minutes.
After the water comes to a boil, lower the heat so that the water reduces to a simmer. Allow the eggs to simmer for 12 minutes.
Crack the eggshells and peel under cool running water. Dry the eggs with a paper towel. Slice the eggs lengthwise. Remove the yolks and place in a medium bowl. Place the egg whites on a serving platter.
Use the back of a fork to mash the yolks into a fine crumble, then add the mayonnaise, hot sauce, sugar, salt, and pepper. Mix well.
Alternatively, place yolks, mayonnaise, hot sauce, sugar, salt, and pepper in a medium bowl. Combine with a hand mixer until smooth.
Evenly distribute a heaping spoonful of the mixture into the egg whites. Garnish with a sprinkle of paprika, bacon crumbles, and chives.
To make the candied bacon: Preheat the oven to 350°F. Line a baking sheet with aluminum foil or parchment paper. Place the bacon strips on the pan.
In a small bowl, mix the cayenne pepper and brown sugar.
Evenly sprinkle over the bacon slices. Bake in the oven on the middle rack for 15 to 20 minutes.
Remove from the oven. Allow bacon to cool on the pan for 2 minutes and transfer the slices to a wire cooling rack. Make sure the bacon slices are not touching one another.
After the bacon cools and crisps up, take a couple of slices and break into bite-size pieces. Use for deviled egg garnish. Use the leftover slices for a salad fixing, sandwich topper, or simply enjoy as a sweet and spicy snack.
From The Table of Life by Tommi Vincent. Reprinted by permission of Amplify Publishing.
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