Bacon Blue Deviled Eggs with Roasted Garlic and Asparagus.
Doesn’t this asparagus look like it’s waving at you?
It’s totally saying hello.
It’s ticked that I booted it yesterday for peeps s’mores! Ah well. Here we are today, all deviled and eggy.
I’ve definitely gone through phases with deviled eggs – somewhat enjoying them when I was a kid and then not wanting to touch them for 15 years or so. Which is totally crazy since I love eggs.
I mean, it’s no secret that I freaking adore eggs. I eat eggs everyday and will top anything with an egg.
And theeeese deviled eggs are crazy. Okay, wait. I am dying to say that they are CRAY but I hate that word. I hate seeing that word and hearing that word but sometimes I just want to say that word. In a slightly facetious tone of course, but really. These eggs are cray.
I will forever be behind on everything.
I find it imperative to whip the egg yolks as opposed to just mashing them. Whip them until they are creamy and wonderful but most importantly, mousse-like. You’re going to whip them with roasted garlic, a touch of mayo, a touch more of yogurt, a touch less of mustard and a gallon of bacon grease. Okay, a touch. A touch of bacon grease. Really, just a teeny drizzle. It’s not necessary but it’s obviously incredible.
However, as wacky as I am over the bacon grease, I think it’s the roasted garlic that MAKES the filling. Those sweet caramely cloves? Gimme.
So. Once that is all done, you have to fill the egg whites back up. Which, by the way, you might just want to do it “the normal way.” Like slice the eggs in half lengthwise, as opposed to being all fancy and stuff and doing it this way.
Oh my word does it take patience. Not the slicing so much but the removing of the yolk and the filling of the white. Do what you want, just be prepared.
You may lose an egg in the process. I did 18 eggs, come out alive with 16.
But, back to toppings. !!!!!!!!!
Crunchy crumbly bacon.
Crumbled and creamy blue cheese. Your favorite version. It is gorgonzola? Buttermilk blue? Do your thang.
Smoked paprika. Since it’s everything.
Cute little chives, because they are green. (and can we say we’re eating veg then?)
Asparagus toasted in the bacon grease. YEP. Just an itty bitty spear, poking out from the egg. It’s cute. It’s delicious. It’s an added bonus.
This.is.bananas. (Except it’s eggs.) Thumbs up emoji.
Bacon Blue Deviled Eggs with Roasted Garlic and Asparagus
2 heads garlic
18 large eggs
10 slices thick-cut bacon
10 asparagus spears, woody stems removed
1 pinch each of salt, pepper and garlic powder
1/2 cup mayonnaise
1/4 cup plain greek yogurt (full fat!)
1 1/2 tablespoons dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2 ounces blue cheese, crumbled
1/2 teaspoon smoked paprika
2 tablespoons fresh chives
Preheat the oven to 350 degrees F. Slice the top off the heads of garlic and drizzle them with olive oil. Wrap them tightly in aluminum foil and place it in the oven to roast for 45 to 60 minutes. You want the cloves to be caramely and golden. Remove the garlic and unwrap it, allowing it to cool until you can touch it. You can do this a day or two ahead of time if you’d like!
To boil the perfect egg, place the eggs in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 15 minutes. After 15 minutes, place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too!
While the eggs are cooling, heat a large skillet over medium-low heat and cook the bacon until crisp and all the fat is rendered. Place the bacon on a paper towel to drain the grease. Keep 1 to 2 tablespoons of the grease in the skillet (reserve the rest!) and throw the asparagus in the skillet. Sprinkle it with salt, pepper and garlic powder. Cook for 5 minutes, just until slightly softened. Turn off the heat.
After 30 minutes, peel the eggs and place them on a paper towel. Slice off a TINY piece of the fat bottom of the egg so it can “stand up.” Slice off the upper 1/2 of the egg to reveal the yolk (occasionally you might have to slice off more or less, it just depends). Gently scoop the yolk out of each egg with a small spoon, fork or knife, trying not to destroy the white in the process. This can be difficult, so do it patiently and gently.
Add the bacon slices to a food processor and pulse until it is in crumbles. It may stick together and be paste-like, which is fine because it will stick to the eggs better! Remove the bacon and place it in a bowl. Do NOT clean out the food processor! Add the egg yolks, mayo, yogurt, mustard, salt, pepper, and roasted garlic cloves (squeeze them out of the bulb) to the food processor. Add in a drizzle of reserved bacon grease if you have it, like 1 to 2 teaspoons. Blend until smooth and creamy and mousse-like. Scoop out the mixture and spoon it (or pipe it with a pastry bag) into the open egg whites. Top the yolk mixture with a sprinkle of the crumbled bacon, pressing it gently to adhere. Add some blue cheese crumbs. Slice the asparagus in half if needed (you’ll need to cut it to get 18 pieces and I recommend doing it AFTER cooking) and stick it down in the eggs. Sprinkle on smoked paprika! Sprinkle on chives! Serve it. Eat it. Done.
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