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.