About those deviled eggs.
Whilst mulling over food pairings for Bourbon Tasting, I took the advice of Bourbon Guy who said you only need to consider three ingredients: bacon, pecans and peaches. I focused on the first of those to create this, a bacon lettuce and tomato deviled egg.
Very straight forward to make and everyone loved them.
- 1 dozen Eggs, hard-boiled, halved lengthwise, yolks separated
- 6 strips Bacon, crispy fried, diced
- 1 medium Tomato, pulp removed, diced
- 3 T Arugula, diced
- 1 ounce, Cheddar Cheese, grated
- 3 T Sour Cream
- 2 T Mayonnaise
- 1 t black pepper
- 1/2 t salt
Save off a little cheese, bacon, tomato and lettuce for garnish.
Put the egg yolks, sour cream, mayonnaise, salt and pepper into a medium bowl. Use a hand mixer to combine ingredients. It should be thick but not crumbly; it will harden up a bit in the fridge. Fold bacon, lettuce, tomato and cheddar into the egg mixture.
Using a spoon, take about 1-2 T of the egg mixture to top each of the empty egg white halves. Garnish. Refrigerate for a few hours before serving.
Nope, not at all healthy. But, if you’re doing a Bourbon tasting, you’re already setting the tone, so go all in and try these out. You can always eat a salad and jog 7 miles the next day.