Deviled Eggs & Candied Bacon, a decadent upgrade

Devilled Eggs www.theluckywife.life

These were the best devilled eggs!  I had them at a J. Alexander restaurant in Chicago last year as an appetizer and they were the highlight of my meal.  Seriously, I don’t remember what else I ate, but I had to look up this recipe once I got home.  Are they really worth the effort?  Yes.  And the candied bacon totally makes this dish decadent.

 Deviled eggs & candied bacon by Melanie Knight, inspired by  J. Alexander’s copycat deviled eggs by Claire Perez

  • 6 large eggs, hard-boiled and peeled
  • ¼ cup mayonnaise (DUKES)
  • 1 1/2 teaspoons Dijon mustard
  • 1 tablespoon pickle sweet relish
  • Himalayan sea salt and fresh ground black pepper, to taste
  • 6 slices candied bacon, (See recipe below)
  • Paprika, for garnish

Directions:  Cut boiled eggs in half.  Remove the yolks to a bowl.  Mash with a fork and add mayonnaise, mustard and relish.  Season with salt and pepper, to taste.

Next, spoon yolk mixture back into egg whites or use a pastry bag and pipe yolks into whites.  Sprinkle with paprika and top with 2- 1 inch pieces of candied bacon.

 

Candied Bacon- Recipe courtesy of Chef Alex Guarnaschelli revised by Melanie Knight

  • 12 slices bacon (or 1 pack bacon)
  • Finely-ground black pepper
  • 1/3 cup light-brown sugar

Directions:  Preheat oven to 325 degrees.  Put bacon slices in a bowl, season them with pepper and toss with the brown sugar.  Cover a baking sheet with parchment or foil, and arrange the bacon in a single layer on top.   Top with another layer of parchment or foil and top it, squarely, with another baking sheet. The baking sheet will flatten the bacon as it cooks.

Next, place the tray in the center of the oven and bake for 20 minutes.  Check the bacon by lifting the top tray and parchment.  If it is not golden brown and fairly crispy, resist the temptation to turn up the oven temperature, and cook it for 10 to 15 minutes longer. Check it again.  Keep in mind that when you remove the tray and transfer the bacon to a serving platter or individual plates, the bacon will “crisp” up a little more.

MK- I had to microwave my bacon before it became crispy- I had it in the oven 40 minutes and it was too “floppy” raw looking for me.  I microwaved it 30 sec at a time until it was crispy.

Watch out!  Candied bacon is really really really good.  Trust me, set aside the slices you need for the devilled eggs before you pig out 🙂

Ham & Swiss on Hawaiian Rolls

Party Ham & Swiss www.theluckywife.lifeI saw ham & Swiss biscuits on Ree Drummond’s Instagram feed last weekend and they looked so tasty.  She didn’t share the recipe, so I found this one on Pinterest instead.  This heartwarming sandwich is typically reserved for a party- so here’s to my very merry un-birthday party of 1 on the patio.  It was quite a delicious affair.

Baked Ham and Cheese Party Sandwiches by allrecipes.com

  • 3/4 cup melted butter
  • 1 1/2 tablespoons Dijon mustard
  • 1 1/2 teaspoons Worcestershire sauce
  • 1 1/2 tablespoons poppy seeds
  • 1 tablespoon dried minced onion
  • 24 mini sandwich rolls (I bought Hawaiian Rolls)
  • 1 pound thinly sliced cooked deli ham (I bought Hillshire Farms Black Forest ham
  • 1 pound thinly sliced Swiss cheese  (I bought sliced baby Swiss)

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.  In a bowl, mix together butter, Dijon mustard, Worcestershire sauce, poppy seeds, and dried onion. Separate the tops from bottoms of the rolls, and place the bottom pieces into the prepared baking dish. Layer about half the ham onto the rolls ( I used 2 slices of ham per roll). Arrange the Swiss cheese over the ham ( I used 1 slice of cheese per roll, cut into 4 pieces and layered on top of ham). Place the tops of the rolls onto the sandwiches. Pour the mustard mixture evenly over the rolls.

Bake in the preheated oven until the rolls are lightly browned and the cheese has melted, about 20 minutes.  Serve while warm- these make me feel all safe and warm inside.