It's true. This year I forgot to save some fresh eggs in the back of the fridge for a few weeks. Why would I want to do that? Well, the fresher the eggs, they harder they are to peel. Recently I ran across this tip to add baking soda into the cooking water. I'm going to give that a spin and will let you know my results.
By the way, these deviled eggs are heavenly...especially if you aren't a fan of mayo or that incredibly awful stuff that rhymes with Miracle Drip. *ahem*
Decadent Deviled Eggs with Bacon & Chives
- 12 lg. hard-boiled eggs, cooled and peeled
- 6 slices nitrate-free pastured bacon, chopped
- 2 T fresh chives, chopped
- 2 t Dijon mustard
- 1 t apple cider vinegar
- 2 T freshly grated Parmesan cheese
- 1/4 C sour cream
- 1/2 t freshly ground black pepper
- Smoked paprika, to garnish
- Cook bacon pieces until crisp. Drain and allow to cool.
- Slice each of your eggs lengthwise in half, to make 24 halves.
- Scoop egg yolks out and into a bowl. Mash slightly.
- Add remaining ingredients to egg yolks, mixing until well combined. If mixture is too thick, add a bit more sour cream, if desired.
- Evenly divide yolk mixture among your egg white halves. You'll probably need to fill them generously-- it makes a lot of filling!