WARNING: Making this recipe will ruin regular deviled eggs for you forever. This recipe is so good, that plain deviled eggs will forever disappoint you.
We’re back at it again with the cultured food recipes! Jennifer Harris and I have been having way too much fun cooking in my kitchen together. And each week, she comes up with a delicious dish that I would have never thought to make for myself and I’m so grateful for how well she feeds me!
Only this time, I’m a little upset because regular deviled eggs will never be good enough for me now that I’d had these. But she made it up to me by showing me how to make PERFECT hard boiled eggs.
The secret? Apple Cider Vinegar.
Bring your 12 eggs to a rolling boil and boil for 9 min. At 7.5 min, pour in a TBSP of ACV. Take off heat and gently drop eggs into an ice bath. After 4-5 min in the ice bath, take a spoon and gently break the shell all the way around the egg. This will make removing the shells fast and easy without pulling the whites apart.
I prefer to bake my bacon, so I usually cover a baking sheet with foil (for easy clean up later) and bake for 15 min at 400 degrees.
The rest is pretty simple! Chop the curtido, crumble the bacon, and remove the yolks from the eggs. Add mayo, S&P and chives, then mash the filling until well mixed.
Refill the whites, garnish with chives and a slice of carrot from the curtido and voila! Best deviled eggs ever!