These pretty and super tasty Deviled Eggs are packed with scrumptious, smoky flavors. They’re lovely for an hors d’oeuvre at a cocktail party, a game day snack, lunch, and the list goes on.Current food trends: asparagus, matzo dishes, artsy eggs, and fun deviled eggs! (Just to name a few.)
Which means the obvious, of course — it’s spring, and Easter and Passover are on the horizon.If you’ve been reading Cooking On The Weekends for a while, you know how much I love smoky flavors — and that I think “smoky” makes recipe titles sound much more delicious. (It’s true.)
This is one of the best deviled eggs recipes I’ve tasted!
I highly suggest serving Matzo Brei à la Florentine for Passover and I think these Smoky Tomato-Bacon-Chipotle Deviled Eggs are the ideal Easter hors d’oeuvre or appetizer.
- 2 strips bacon
- 6 hard boiled eggs, peeled (Here's How to Hard Boil Eggs)
- 3 tablespoons Crema Mexicana
- 1 tablespoon of chipotle pepper adobo sauce, seeds removed
- 2 tablespoon finely chopped tomatoes, seeds removed - divided
- 2 teaspoons extra virgin olive oil
- sea salt and freshly ground black pepper to taste (Here's How to Season to Taste)
- 1 tablespoon finely chopped chives
- Add the bacon to a sauté pan over medium heat. Cook until it's brown and crisp, about 3 minutes per side. Remove it from the pan. Set it aside to drain a double layer of paper towels.
- On a clean dry surface, carefully slice the eggs in half lengthwise. Very gently remove the yolks from each egg half and add them to a small mixing bowl.
- Place the empty egg white halves on a serving platter - round side down. If they slice around too much, you can very gently slice a sliver off of the bottom to make a base -- being sure not to cut through to the opening!
- Use a fork to mash the yolks and then add the Crema Mexicana and adobo sauce (from chipotle peppers in adobo sauce).
- Crumble the bacon into tiny pieces and add half of it to the yolk mixture. Then add 1 tablespoon of the tomatoes and the oil, and mix until everything is evenly blended. Now season to taste with salt and pepper. (Here's How to Season to Taste.)
- With two teaspoons or a tiny cookie scoop (about 1-inch), equally divide yolk mixture into the openings of the egg white halves.
- Add the remaining half of the crumbled bacon and the 1 tablespoon of tomatoes to a small bowl. Stir in the chives and mix. Add a bit of this mixture to the top of each egg.