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Experience the Flavors of Mesh on Mass
Imagine yourself in the heart of Indianapolis, finding your way to Mass Ave. It's a vibrant hub in downtown, alive with a myriad of shopping opportunities and a collection of eclectic eateries. Among these culinary gems, one stands out in its distinct flair - Mesh on Mass. Every weekend, it becomes a brunch haven, and one of the highlights of their menu is the delectable BLAT Deviled Eggs.
Picture this: traditional deviled eggs, but with a twist. They're crowned with crispy bacon, fresh micro greens, creamy avocado, and juicy tomatoes. Crafting this dish is as simple as it is satisfying, with the only challenge being the time required to precisely dice and chop all the ingredients. You'd also need two pastry bags to carefully pipe the egg and avocado mixture if you desire to recreate the aesthetic appeal of this dish. But if you're more focused on savoring the fantastic flavor fusion, feel free to toss all ingredients on top and use a spoon for filling the egg halves.
Microgreens, though a key component, might not be readily available at your local supermarket. But don't let that deter you! Farmers markets could be your go-to, or better yet, search online for local growers who might provide a wide range of greens at a reasonable price. The beauty of farming is that it's not confined to big cities. You might just find a grower nearby. I once tried to substitute microgreens with chopped lettuce and celery leaves, but the outcome wasn't quite the same. The distinctive bold veggie flavor that the microgreens impart is quintessential to balance the "L" in the BLAT.
Sometimes, if you're strapped for time, you can buy premade guacamole from the store to replace avocado puree and save about ten minutes. I would get the smooth guac and not a chunky one. And here's a pro tip for you: smearing a bit of the avocado puree at the base of the egg when you plate them to keep the eggs from sliding around. Enjoy your culinary adventure!
Ingredients
Directions
Place eggs in large pot in a single layer. Fill with enough cold water to cover the eggs an inch deep. Bring to a boil, then remove from heat and cover for 18 minutes.
While the eggs are sitting, cook the bacon over medium heat until crispy and the fat is rendered. Drain on paper lined plate. Seed and de-ribb, the tomato then finely dice it, set aside. Chop the bacon into finely diced pieces and set aside. Take the half avocado, lemon juice and using a fork, or food processor mash/process until smooth. Store in fridge until ready to use.
Once the eggs are done, drain water and place pot under cold running water until the eggs have cooled enough to handle, about five minutes. Drain water again and remove eggs from shells. Cut eggs in half lengthwise. place in egg tray or dish, set aside.
Using a fork, remove all the egg yolks and place in a mixing bowl. Mix with mayonnaise, vinegar, mustard and salt until smooth. Fill egg whites with mixture. Top the eggs with the avocado puree, the chopped tomatoes, chopped bacon, and last but not least a pinch of micro greens. Serve right away. You will have extra avocado, tomatoes and bacon left.