This recipe is straight from chef Ed Brown of the Aces restaurant, located on the club level of Arthur Ashe Stadium. I actually made these a few times, only I omitted the caviar. I like caviar, but it didn’t quite taste right to me as a topping for deviled eggs. I guess that’s the fun part of cooking… you can change things up and make a recipe your own.
The recipe below is the original restaurant version, so you can choose whether or not to include the caviar. I like making these (sans the caviar) the night before and taking them to home matches… the ladies eat ’em up!
Give it a try, and if you leave something out, or change something, or make the recipe as is, let me know… I’m curious to know what you think about it :-)
Bacon-Topped Deviled Eggs
For the eggs
- 8 large eggs boiled, peeled, halved, yolks removed and reserved
- 1 tablespoon cream cheese softened
- 1/4 cup mayonnaise preferably Hellmann's
- 1 tablespoon Dijon mustard
- 1 teaspoon champagne vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1 pinch freshly ground black pepper
- 1 pinch cayenne ground pepper
- 1 pinch smoked Spanish sweet paprika
- 1 ounce American hackleback caviar
- 1/2 bunch chervil picked and washed
- 2 slices very crispy smoked bacon broken in pieces
- In a medium non-reactive bowl add cream cheese, mayonnaise, Dijon mustard, onion powder, champagne vinegar, mix well with a firm whisk, add yolks and season with salt, pepper and cayenne pepper, and mix until smooth. Place mixture into a pastry bag, or a ziploc baggie with the corner cut off.
- Fill the whites with the yolk mixture.
- To garnish, spoon caviar on top of each egg, sprinkle with smoked paprika and chervil and top with 1 piece of crispy bacon, if using.