I’m planning a brunch. I want something unique. I love breakfast casseroles but I want some thing different. Hmmmm . . . and Breakfast Deviled Eggs were born. I started making these for my guests at the cottage this summer and they have been a hit. Why not deviled eggs for breakfast? Eggs are traditional breakfast fare. This one time, I had leftovers (just once) and I stored the eggs in a washed empty egg carton, covered the eggs with plastic wrap, and closed the lid. No squish, no mess — it worked great!
So the recipe
1 dozen eggs (big family) boiled split and yolks seperated
1/4 – 1/2 cup mayo
2 slices of cooked thick bacon chopped into small pieces
2 Tablespoons minced pickle – I used dill
1-2 Tablespoons prepared mustard – to your taste
kosher salt, fresh ground pepper to taste
In a medium bowl, mash egg yolks until they are free of lumps. I use a fork. Add mayo and mustard. Start with 1/4 cup of mayo and add more if it is too dry. Add bacon and finely minced pickle. I’m guessing that sausage would be good too. Salt and pepper and I added a little (very little – like a dash) of cayenne pepper. My family likes a little heat.
Arrange the empty egg halves on a platter. Scoop with a small teaspoon the filling into the egg whites. Some people pipe them in but I like a more casual look and then I can lick the bowl rather than pipe leftovers into my mouth. (just kidding, well kinda).
Sprinkle with paprika and refrigerate. Nothing worse than warm deviled eggs. Enjoy!
Oh the brunch menu — Breakfast deviled eggs, Bagel bar (which includes warmed bagels split and lots of delicious toppings such as butter, cream cheese, lox, red onion, tomatoes and of course capers), scones, sweet breads (banana, pumpkin, my new chocolate chip bread) and fruit salad.