Brick & Spoon Deviled Eggs Recipe
Creamy, punchy, and just dressed up enough, these brunch-favorite deviled eggs bring bold flavor without messing with the classic.
Yield: 12 Deviled Eggs
Ingredients
- 12 Large Eggs hard-boiled, peeled and halved
- 1/3 cup Mayonnaise
- 2 tablespoons Dijon Mustard
- 1 tablespoon White Vinegar
- 1 teaspoon Cajun Seasoning
- 1/4 teaspoon Smoked Paprika
- Salt and freshly ground Black Pepper to taste
- 3 slices Bacon cooked crisp and finely chopped
- 2 tablespoons finely chopped Green Onion white and light green parts
- 1/4 cup Panko Breadcrumbs
- 1 tablespoon melted Butter
- 2 tablespoons finely chopped fresh Parsley
Instructions
- Hard-boil eggs, peel and cut each in half lengthwise.
- Scoop yolks into a bowl. Set egg-white halves aside.
- Mash yolks with mayonnaise, Dijon mustard, white vinegar, Cajun seasoning, smoked paprika, salt and pepper until smooth.
- Fold in chopped bacon and green onion.
- Pipe or spoon mixture into each egg-white half, dividing evenly.
- Preheat oven broiler or a toaster oven on high.
- In a small bowl combine panko breadcrumbs with melted butter.
- Sprinkle breadcrumb mixture evenly over the filled eggs.
- Place eggs under broiler for 1 - 2 minutes or until breadcrumbs are just golden (watch close to avoid burning).
- Remove, let sit 1 minute, then sprinkle chopped parsley over top and serve.
- Serve chilled or at room temperature.
Tip - A light drizzle of hot sauce on each adds a smart kick.