Tag Archives: Spring Recipes

deviled eggs with bacon

It’s that delicious time of year when “fresh” begins to dominate the menu. Days are lengthening, gardens are being prepped and foods are lighter.

The deviled egg is so basic, yet can be dressed in so many accessories. Here we add a bit of bacon and green onion rounds both for their deliciousness and color.  I hope you experiment a bit with different flavors, twist, tweak and make it your own.

deviled eggs with bacon

  • Difficulty: very simple
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Deviled Egg with BaconIngredients

  • 12 large eggs
  • 1 or 2 green onions, sliced into small rings
  • 4 slices thick bacon
  • 1/3 cup mayonnaise
  • 1 Tablespoon Dijon mustard
  • 1/8 teaspoon kosher salt, plus more as needed
  • freshly ground black pepper

Directions

Place eggs in a saucepan and fill with enough cool water to cover the eggs by an inch or two. Bring to boil over high heat. Once water reaches a boil, remove pan from heat, cover and let stand 15 minutes. There are so many methods for boiling the perfect egg, go with what works for you.

Add bacon to a skillet and cook until browned and crisp, flipping half way through, about 5 to 6 mins total. Transfer bacon to paper towel-lined plate to drain and wait until bacon is cool enough to handle. Crumble the strips into small pieces.

Remove eggs from pan with slotted spoon and gently tap each egg on bowl or counter top, making a few cracks in each egg. Submerge all eggs in ice water for about a minute, remove, peel and slice lenghtwise.

Being careful not to tear the whites, use your fingers to gently remove the yolks. Place yolks in medium bowl and arrange the empy whites on platter or egg plate, cut side up.

Mash yolks with fork until they are completely crumbled. Add the mayonnaise and mustard and mash into the filling until you have a smooth paste. Add a bit of salt and pepper.

Use a spatula to scoop the filling into a plastic zip or pipping bag and press the bag with your hand to push all the filling to one corner and preess any air out of the top. If you are using a zip-plastic bag, snip one bottom corner off with a pair of scissors. Pipe the filling into the cup of each egg white so the filling mounds a bit over the top.

Sprinkle the deviled eggs with the bacon crumbles and small cut green onion rounds.

Recipe notes
The eggs can be hard-boiled and peeled up to 1 day in advanced and chilled overnight.

Texture is everything
Some people like the filling to be creamy and some like it a bit drier or crumbly with the egg yolk as the star of the show. Experiment with different quantities of mustard and mayonnaise and texture of your eggs.


Thank you for visiting basil & salt! We look forward to bringing you great content for gardening, parenting, health and beauty and of course, delicious recipes.

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As always, I am raising a glass to you. Karie



You can find us on facebook and instagram @basilandsalt email: karie@basilandsalt.com



profile picKarie Engels is an author, founder and publisher of Basil & Salt Magazine. She enjoys a quiet life in a small farmhouse in Washington state with her quarrelsome cat, Pippin.

 

 

Cucumber Rolls with Ham and Cheese

Ahhh. Spring. My mind immediately wanders to backyard barbecues, garden parties and outdoor festivities.

In reality, spring in the northwest is a combustible combination of all four seasons, often happening at the same time. Even though Mother Nature isn’t going to cooperate and bring us warm weather right away, we are throwing a garden party.

This recipe is one of my favorites not only in its simplicity, but because any combination of foods can be used. The cream cheese pairs well with the smokey ham and fresh cucumber, yet it can also be dressed up and sent to play with any combination of meats and cheeses.

…and you will love how simply and quickly it all comes together. So let’s get to work!

Alternative Combinations

Add fresh herbs and spices to your cream cheese. If you do this, let them chill overnight so the flavors blend well.

What kind, you ask?

Dill, a tiny bit of horseradish and a dash of salt added to cream cheese, works well with smoked salmon.

Small chunks of blue cheese whipped in to the cream cheese paired with either chicken or ham is divine.

Your local grocer has delicious little tubs of cream cheese pre-mixed with herbs and seasonings. Experiment.

We cut strips of sharp cheddar cheese to pair with the smoked ham. If you are looking for a subtler flavor, you may wish to omit the cheddar or add one of your own favorite flavors.

Slicing the cucumbers is tricky with a knife so we suggest a vegetable peeler or mandolin.

Is time an issue? Prepare/whip your cream cheese and chill the night before. Before prepping your appetizer, remove from refrigerator early enough to allow mixture to soften for easy spreading.

Cucumber Rolls with Ham and Cheese

Cucumber Ham and Cheese RollsIngredients

  • 2 large cucumbers
  • 1 package smoked ham, thin slice
  • Sharp Cheddar Cheese, cut into strips about an inch wide
  • 1 8 ounce package cream, soft and whipped
  • Small bit of fresh dill

Directions

  1. The night before: Soften and whip cream cheese to a smooth consistency. Add a small bit of fresh dill. Dill tends to take over the playground so use sparingly. Mix the dill well into the whipped cream cheese, cover and chill overnight.
  2. Slice cucumbers using a mandolin or peeler. A knife is possible but we’ve already talked about that.
  3. Slice your ham to the same width as your cucumber or “slightly” larger for that pop of color on the serving tray.

Assembly

  1. Lay out all of your cucumber strips on parchment paper.
  2. Place ham along the length of strip except for about a quarter of an inch at one end. This is the top, where you will secure your roll.
  3. Spread cream cheese mixture the length of each cucumber slice, again leaving that quarter of an inch at the top.
  4. Place cheddar cheese, same rules apply.
  5. Beginning at one end (not the top you’ve left clean) roll up tightly, like a jelly roll and secure with cocktail pin.

Photograph  |  Elena Shashkina