Ingredients
6 large eggs, boiled and peeled
3 tablespoons habanero mayonnaise (regular mayo is fine)
1 tablespoon white distilled vinegar
1 teaspoon stone ground mustard (regular yellow is fine)
1 teaspoon fresh dill weed
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup grated cheddar cheese
4 slices bacon, cooked and crumbled
Best Methods For Hard Boiling:
-Let eggs come up to room temp. Sous Vide at 194 for 20 minutes.
-Steam eggs in steamer basket.
Ice bath for 30 minutes in large dish with a top, like a glass casserole dish with plastic top. After time is up, pour out about half the water and replace top and shake vigorously about 40 times. Peels will fall off under running cool water.
Instructions
- Slice the hard boiled eggs in half and place yolks in a small mixing bowl. Set aside whites.
- Add the mayonnaise, mustard, vinegar, dill, salt, and pepper to the mixing bowl with the yolks and stir well to combine.
- Stir in the grated cheddar and crumbled bacon (you can also choose to just use the bacon as a garnish and top on top of eggs after you fill them with mixture).
- Spoon the filling into each of the egg whites.
- Sprinkle with additional dill or bacon crumbles, as desired.eggs.
Tip: You can prepare the mixture in a ziploc and cut a small slit in the corner to easily fill the egg whites like you would with a bag of icing.
