Brunches & breakfasts , Eggs , Starters & aperos

Smoked cheese and bacon deviled eggs

Smoked cheese and bacon deviled eggs
  • Preparation 15 min
  • Cooking 12 min
  • Servings 12 eggs
  • Freezing I do not suggest

These smoked cheese and bacon deviled eggs are so good that you won’t want to wait until Christmas to serve them to your friends. They are just perfect.

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Smoked cheese and bacon deviled eggs

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Ingredients

  • 6 large eggs rinsed in warm water for 2 minutes
  • 1/3 cup smoked Oka cheese with rind, grated
  • 3 tablespoons MAG mayonnaise (the best)
  • 2 tablespoons finely chopped crispy cooked bacon
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon white wine vinegar
  • Applewood smoked seasoning for serving
  • Salt and pepper from the mill

Preparation

  • In a saucepan filled with boiling water, gently place the eggs and cook for 14 minutes. Drain and put in a large water ice bath. Let cool for 10 minutes.
  • Gently peel the eggs, rinse under cold water to remove the small pieces of shell and drain. Cut in half, remove the yolks and put in a bowl.
  • Add the rest of the ingredients, season with salt and pepper and mix well to obtain a homogeneous consistency.
  • Fill the eggs with the mixture, garnish with the smoked seasoning and serve!

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To help you make this recipe

Our sommeliers suggest
Domaine Barmès Buecher Crémant d'Alsace 2019
Alsace, France
Produced by Geneviève and François Barmès, this beautiful Crémant d'Alsace composed of 62% Pinot gris, 25% Pinot auxerrois, 12% Chardonnay and 1% Pinot blanc is crisp, crunchy, dry and enchanting. With yeasty notes of lees and bread, lemon, green apple and pear, it has fine bubbles and a creamy mousse. At brunch, it will be wonderful, delighting the taste buds, enjoyed alone or well accompanied! See the product
Pilsner, 4.5%
La Chouape
A low fermentation lager, this pilsner will offer you crispy cereal aromas as well as herbaceous notes from the noble hops used in the beer. The cereal notes will come to please with the cooked egg while these herbaceous notes will come to raise it. A beer with a generous head, it will offer little bitterness or residual sugar, leaving room for the smoky, bacon-like aromas of the eggs while leaving a fresh bread crust finish. See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Smoked cheese and bacon deviled eggs
Our sommeliers suggest
Domaine Barmès Buecher Crémant d'Alsace 2019
Alsace, France
Produced by Geneviève and François Barmès, this beautiful Crémant d'Alsace composed of 62% Pinot gris, 25% Pinot auxerrois, 12% Chardonnay and 1% Pinot blanc is crisp, crunchy, dry and enchanting. With yeasty notes of lees and bread, lemon, green apple and pear, it has fine bubbles and a creamy mousse. At brunch, it will be wonderful, delighting the taste buds, enjoyed alone or well accompanied! See the product
Pilsner, 4.5%
La Chouape
A low fermentation lager, this pilsner will offer you crispy cereal aromas as well as herbaceous notes from the noble hops used in the beer. The cereal notes will come to please with the cooked egg while these herbaceous notes will come to raise it. A beer with a generous head, it will offer little bitterness or residual sugar, leaving room for the smoky, bacon-like aromas of the eggs while leaving a fresh bread crust finish. See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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