You can make the eggs and filling ahead of time and refrigerate until it’s time to pipe the mixture into the whites and serve. Find out more about Juneteenth and Washington, DC, chef Jerome Grant’s celebratory menu here.
Smoky Red Deviled Eggs and Bacon
Courtesy of: Jerome Grant
- 6 large eggs
- ⅓ cup chopped roasted red pepper
- 3 tablespoons mayonnaise*
- ½ teaspoon Worcestershire sauce
- ½ teaspoon Dijon mustard
- ½ teaspoon ground mustard
- ¼ teaspoon salt, plus more to taste
- ¼ teaspoon ground red pepper
- ¼ teaspoon paprika
- ¼ teaspoon chili powder
- ¼ teaspoon white pepper
- Garnish: thinly sliced fresh chives, chopped cooked bacon
- Bring a large pot of water to a boil over medium-high heat. Place eggs in a steamer basket and place it over the boiling water. Cook, covered, for 15 minutes. Immediately transfer eggs into a bowl of ice-cold water to let cool.
- Once eggs are cool enough to handle, gently tap and roll each egg on a countertop to crack shell all over. Return eggs to cold water and soak for about 15 minutes. (What we’re trying to do here is to seep water through the cracks and in between the egg and thin membrane under the shell.) Carefully peel eggs. (If it’s still hard to peel, dip it in cold water to moisten, or peel under running water.) Cut peeled eggs in half and separate the yolks.
- Pat chopped roasted red pepper dry with a paper towel to remove all excess water.
- In the container of a blender or work bowl of a food processor, combine egg yolks, roasted red pepper, mayonnaise, Worcestershire, Dijon, ground mustard, salt, ground red pepper, paprika, chili powder, and white pepper. Process until smooth. Season with salt to taste as needed. Cover and chill for 1 hour.
- Transfer yolk mixture into a pastry bag fitted with a round tip or to a resealable plastic bag with one corner cut off. Fill each egg white half with yolk mixture. Garnish with chives and bacon, if desired.
*We used Duke’s mayonnaise.