Breakfast Eggs Meat Stefano Faita

Stefano’s Deviled Eggs

By In The Kitchen With Stefano Faita


12 eggs
1/3 cup mayonnaise
1 tsp. hot pepper oil or pinch cayenne, or to taste
Salt, to taste
6 to 8 slices bacon, cooked and finely chopped
Parsley leaves, for garnishing (optional)


For hard-boiled eggs: Add eggs to saucepan. Cover with water. Bring to a boil. Cover and turn off heat. Let eggs sit, covered, for 12 to 15 minutes. Immediately, drain and run under cold water to stop the cooking process. When cool enough to handle, peel.

Cut each egg in half, lengthwise. Carefully remove yolk, keeping whites intact. Reserve yolks for filling. Set egg white halves aside.

To make the filling: Add cooked egg yolks, mayonnaise, hot pepper oil and salt to a small food processor. Pulse until smooth. Alternatively, mash with a fork.

To assemble the stuffed eggs: Transfer filling to a piping bag fitted with star or round tip. Pipe the filling into the egg white halves. (Alternatively, use 2 spoons instead of piping.)

Garnish each deviled egg with a little bacon, a pinch of smoked paprika and a small leaf of parsley.

Yield: 24 servings.