B.L.A.T. Deviled Eggs
Roasted Dukkah
October 13, 2016
Halibut with Baby Romaine, Guanciale, and Parsnip Puree
October 20, 2016
If you are ever in Indianapolis you should check out Mass Ave. A cool little destination in the downtown area. Lots of shopping and restaurants make this a cool destination. One of those restaurants is called Mesh on Mass and on the weekends they have an amazing brunch with one of the starters being BLT Deviled Eggs. It consist of the standard deviled egg ingredients topped with bacon, micro greens, avocado, and tomatoes. Simple to make and beautiful to look at the only downside is the time it takes to dice and chop everything very fine and you have to use two pastry bags to pipe the egg then the avocado if you want it to look like my pictures. If you just want the flavor combination you can toss it all on top and use a spoon to fill the egg halves or you could be meticulous and break out the tweezers! One ingredient that can be difficult to find are the micro greens. I didn't specify what kind so use whatever you can find. You most likely can't get this at your local supermarket but a farmers market might carry it. I found a local grower who is willing to sell me a wide variety of greens for a reasonable price so try a web search for local micro greens. Because this is farming you don't necessarily need to be in a big city to find some one near by that grows this. I initially tried chopping up greens like lettuce and celery leaves to use in place of the micro greens but no matter what I used it looked bad and didn't have that bold veggie flavor this appetizer needs to successfully bring the "L" part of the name. When I am running low on time sometimes I make this without the avocado puree, it saves you about ten minutes.
TIP: You can also put some on the avocado puree down as a base to keep the eggs from sliding around on the plate.
Stepping up the standard deviled egg with bacon, micro greens, avocado, and tomatoes.
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.
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.