Bacon Blue Deviled Eggs with Roasted Garlic & Asparagus - Recipe from Price Chopper
Bacon Blue Deviled Eggs with Roasted Garlic & Asparagus
Spruce up your deviled egg recipe with the flavors of spring. A perfect dish to bring to Easter gatherings.
Spruce up your deviled egg recipe with the flavors of spring. A perfect dish to bring to Easter gatherings.
- Preheat the oven to 350°. Slice the top off the heads of garlic and drizzle them with olive oil. Wrap them tightly in aluminum foil and place in the oven to roast for 45 to 60 minutes. Remove the garlic and unwrap it, allowing it to cool.
- Place the eggs in a large pot and fill it with cold water. Bring it to a boil, then turn off the heat and cover the pot. Let the pot sit for 10 minutes, then place the pot in the sink and fill it with cold water and a handful of ice cubes to cool the eggs down immediately.
- 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 place the asparagus in the skillet. Sprinkle it with salt, pepper and garlic powder. Cook for 5 minutes, until slightly softened. Turn off the heat.
- 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 on its own. Slice off the upper half of the egg to reveal the yolk (occasionally you might have to slice off more or less, depending on the egg). Gently scoop the yolk out of each egg with a small spoon, fork, or knife, be careful not to destroy the white in the process.
- Add the bacon slices to a food processor and pulse until they are 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, mayonnaise, 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. Blend until smooth, 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; this is best done after cooking) and stick it down in the eggs. Sprinkle on smoked paprika and chives.
