Bacon and deviled egg salad

Bacon and deviled egg salad

Hard-cooked eggs are frequently included as one ingredient on a salad, either sliced or diced, as in a Salade Nicoise or a cobb salad. I started thinking about how I could make the eggs the centerpiece of a salad, making the eggs a little more interesting. One way of enhancing hard-cooked eggs is to make deviled eggs. But I didn’t want to just make deviled eggs and put them on a salad–that would just be deviled eggs on a salad.

My idea was to take the yolks from the eggs and make the standard deviled egg yolk mixture but then place this at the center of the salad rather than back in the white parts. The whites would be diced and added to the salad around the yolks. What else to include on the salad? Well what goes naturally with eggs? Bacon.

So now it becomes time to assemble the salad. I put the deviled egg yolk mixture in the center. My plan was to put most of the diced egg whites right around the yolks. And then the idea came to me. Arrange the whites in the shape of an egg, making the center of the salad look like a large deviled egg!

When I started planning this salad, I thought I might call it a deconstructed deviled egg salad, with the yolks being separated from the whites. But now, maybe it should be called a deconstructed and reconstructed deviled egg salad.

Bacon and deviled egg salad

3 hard-cooked eggs
1–1/2 tablespoons mayonnaise
1/4 teaspoon Dijon mustard
salt
fresh ground pepper
paprika

bacon
baby romaine lettuce

3 tablespoons olive oil
1 tablespoon red wine vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon herbes de Provence
fresh ground pepper

Prepare the hard-cooked eggs in advance so they can cool. My way of cooking them is to start the eggs in cold water, so they heat up gradually and are less likely to crack. Heat until the water almost comes to a boil. Turn the heat down so the eggs cook at a simmer. Cook for 12 minutes. Drain and rinse with cold water to stop the cooking. Put the eggs in the refrigerator.

Cut the bacon in about 1/4-inch pieces, put in a pan over medium heat and cook until crisp. Remove and drain on paper towels.

Cut the eggs in half lengthwise and scoop out the yolks. Dice the whites and keep separate. (I use an egg slicer for this, slicing one way, turning 90 degrees, and slicing a second time.)

Mash the yolks with a fork. Mix in the mayonnaise, mustard, and salt and pepper to taste. Place the deviled egg yolk mixture in the middle of the salad in a round shape. Sprinkle on some paprika. Put most of the diced egg whites around the yolk in the shape of an egg. Scatter the few remaining egg whites over the rest of the salad, along with the bacon. Whisk or shake in a small jar the oil, vinegar, mustard, and spices. Spoon the vinaigrette over the salad.

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