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Asian-Style Bacon And Deviled Eggs

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Ingredients

Adjust Servings:
12 large eggs
4 cups cranberry juice (907 grams)
1/2 ounce lapsang souchong tea leaves (15 grams, about 6 tea bags)
1 tablespoon fine sea salt (18 grams)
1/2 cup mayonnaise (preferably duke's or hellman's)
1 tablespoon dijon mustard (14 grams)
1 tablespoon sweet pickle juice (14 grams)
2 tablespoons red pepper jelly (43 grams)
6 slices bacon
1/4 cup red pepper jelly (85 grams)

Nutritional information

101.2
Calories
44 g
Calories From Fat
5 g
Total Fat
1.3 g
Saturated Fat
95.6 mg
Cholesterol
385.7 mg
Sodium
10.8 g
Carbs
0.1 g
Dietary Fiber
8.1 g
Sugars
3.5 g
Protein
75g
Serving Size

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Asian-Style Bacon And Deviled Eggs

Features:
    Cuisine:

    In a rut, ready for a walk on the wild side? How about eggs brined in cranberry juice and tea for your deviled eggs, with a soothing chunk of bacon to make you feel a bit more at ease? These deviled eggs by Aki Kamozawa and H. Alexander Talbot, "Maximum Flavor: Recipes That Will Change the Way You Cook", will save you from "Samo, samo" and spark conversation at your next gathering. Posted for safe-keeping. This recipe calls for stove-top steaming, a food processor, a refrigerator and an oven. It also calls for a pastry bag with a star tip.

    • 2975 min
    • Serves 24
    • Easy

    Ingredients

    Directions

    Share

    Asian-Style Bacon and Deviled Eggs – Dare to Be Different!, In a rut, ready for a walk on the wild side? How about eggs brined in cranberry juice and tea for your deviled eggs, with a soothing chunk of bacon to make you feel a bit more at ease? These deviled eggs by Aki Kamozawa and H Alexander Talbot, Maximum Flavor: Recipes That Will Change the Way You Cook , will save you from Samo, samo and spark conversation at your next gathering Posted for safe-keeping This recipe calls for stove-top steaming, a food processor, a refrigerator and an oven It also calls for a pastry bag with a star tip , In a rut, ready for a walk on the wild side? How about eggs brined in cranberry juice and tea for your deviled eggs, with a soothing chunk of bacon to make you feel a bit more at ease? These deviled eggs by Aki Kamozawa and H Alexander Talbot, Maximum Flavor: Recipes That Will Change the Way You Cook , will save you from Samo, samo and spark conversation at your next gathering Posted for safe-keeping This recipe calls for stove-top steaming, a food processor, a refrigerator and an oven It also calls for a pastry bag with a star tip


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    Steps

    1
    Done

    Cook & Brine the Eggs.

    2
    Done

    Set a Stovetop Steamer Over High Heat and Bring the Water to a Boil. Put the Eggs in the Steamer Basket, Add Them to the Pot, Cover, and Steam the Eggs For 14 Minutes.

    3
    Done

    While the Eggs Are Steaming, Prepare an Ice Water Bath.

    4
    Done

    When the Eggs Are Cooked, Transfer Them to the Ice Water and Let Cool For About 15 Minutes.

    5
    Done

    Meanwhile, in a Large Bowl, Combine Cranberry Juice, Tea Leaves, and Salt, Stirring Until the Salt Is Dissolved.

    6
    Done

    Remove the Eggs from the Ice Water. Use the Back of a Spoon to Uniformly Crack the Shells All Over Without Piercing the Eggs or Removing Any of the Shell. (don't You Feel More Artistic Already?) Put the Cracked-Shell Eggs Into the Brine and Put Another Bowl on Top of the Eggs to Keep Them Submerged.

    7
    Done

    Refrigerate the Eggs For 48 Hours.

    8
    Done

    After 48 Hours, Take the Eggs Out of the Brine and Peel Them, Discarding the Shells. Halve Each Lengthwise.

    9
    Done

    Remove the Yolks and Set the Whites Aside.

    10
    Done

    in a Small Food Processor, Combine the Egg Yolks, Mayonnaise, Mustard, and Pickle Juice and Puree Until Smooth. Scoop the Deviled Egg Mixture Into a Pastry Bag Fitted With a Star Tip, and Put the Bag in the Refrigerator.

    11
    Done

    Make the Bacon.

    12
    Done

    Preheat the Oven to 350f (175c). Line a Rimmed Baking Sheet With Foil.

    13
    Done

    Lay the Bacon Slices on a Cutting Board. Brush One Side of Each Slice With Some of the Pepper Jelly and Then Lay the Slices Glaze Side Up on a Wire Rack Set Over the Foil-Lined Pan.

    14
    Done

    Bake the Bacon For 15 Minutes, or Until Just Crispy and Glazed.

    15
    Done

    Remove the Bacon from the Oven, Brush Both Sides of the Bacon With More Jelly, and Put It Back in the Oven For 3 More Minutes.

    Avatar Of Benjamin Murphy

    Benjamin Murphy

    Grilling guru passionate about creating perfectly cooked meats over an open flame.

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