In my last blog earlier this month, I wrote about the food trends I sampled during my trip to Atlanta. It’s great to know that we have been serving some of those popular food trends on our menu for quite a while now, notably Deviled Eggs. Let me share with you Village Tavern’s Pimiento Cheese Deviled Egg recipe. It is the best!

PIMIENTO CHEESE DEVILED EGGS

Ingredients:

Sugared Bacon
9                         Applewood-smoked bacon slices
¾ cup                Light Brown Sugar

Deviled Eggs:
12                     Hard boiled eggs
5 Tbs             Mayonnaise
½ tsp                  Champagne Vinegar
1 ½ tsp               Dijon Mustard
½ tsp                  Dry Mustard
¼ tsp                  Cayenne Pepper
⅛  tsp               Kosher Salt
½ tsp                  Sugar, granulated
⅛ tsp                White Pepper, ground
1 cup                          Pimiento Cheese, prepped (recipe follows) 

Pimiento Cheese:

3 cups                        Kerrygold Dubliner Cheese, grated
½ cup                         Mayonnaise
1/3 cup                       Pimientos, diced 1/8”, DRAINED WELL

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SUGARED BACON: 

1.       Place brown sugar in a mixing bowl. Coat each sliced with bacon with sugar.
2.       Lay bacon slices on a rack on top of a sheet tray lined with rack.
3.       Bake until bacon is crisp and sugar is bubbly, 15-17 minutes.
4.       Watch closely as sugar burns quickly.
5.       Cool on a sheet tray lined with foil.
6.       Store at room temperature.

 PIMIENTO CHEESE:

1.       Combine ingredients in a mixing bowl and blend well.
2.       Set aside.

DEVILED EGGS:

 1.       Halve the hard-boiled eggs. Scoop the yolks (using a teaspoon) into a small mixing bowl. Cut a thin slice from the underside of the each white so it will lay flat on the sheet tray.
2.       Add the mayonnaise, vinegar, sugar, Dijon Mustard and dry mustard and cayenne to the yolks in the bowl and place the ingredients in a food processor and pulse until smooth.
3.        Season with Kosher salt and white pepper. Process until smooth.
4.       Transfer to a mixing bowl and using a whisk, incorporate 1 cup of the pimiento cheese. Mix until well combined.
5.       Place egg yolk mixture in a pastry bag with a plain tip.

PUTTING IT ALTOGETHER:

1.       Place French fry cup with paper liner at the left side of the rectangular plate. Break each crispy sugared bacon in half and place it on the cup.
2.       Arrange mixed greens at the center of the plate from the fry cup to the right.
3.       Place 3 egg white halves on top of the mixed greens and 3 at the bottom of the mixed greens.
4.       Spoon the mixture into the egg whites. Fill it high.
5.       Serve immediately.