Brave Horse Tavern’s Deviled Eggs

Pickled Garlic

 

1 C. Water

2/3 Apple Cider Vinegar

½ C. Sugar

1 tsp. Salt

1 tsp. Mustard Seeds

1 Bay Leaf

1 C. chopped Green Garlic NOTE: If you can’t find green garlic, substitute a head’s worth of peeled garlic cloves, and thinly slice the garlic before adding it to the top of each egg.

 

Deviled Eggs

 

6 eggs

4 thick slices smoked bacon

3 tablespoons sour cream

2 tablespoons mayonnaise

1 1/2 teaspoons Dijon mustard

1 teaspoon sambal or other spicy Asian chile sauce

¼ teaspoon Tabasco or other hot pepper sauce

2 tablespoons finely chopped fresh chives

¼ cup diced pasilla or poblano peppers

2 tablespoons finely chopped fresh Italian parsley

 

Make the pickled garlic: Bring the water, vinegar, sugar, salt, mustard seeds, and bay leaf to a boil in a small saucepan, stirring until the sugar has dissolved completely. Add the garlic, simmer for 5 minutes, then remove the pan from the heat and let cool to room temperature. (The garlic can be made up to 1 week ahead and stored in an airtight container in the refrigerator, in its pickling liquid, until needed.) Make the deviled eggs: Place the eggs in a saucepan and add cold water to cover. Bring to a boil over high heat. When the water boils, remove the pan from the heat, cover, and let sit for 12 minutes. Drain the eggs, let cool in a bowl of ice water, and peel. Meanwhile, cook the bacon over medium heat in a large saucepan until crisp, about 10 minutes, turning occasionally. Transfer to a paper towel-lined plate, reserving the bacon fat for the egg filling, and set aside. (Yes, you can eat a piece. The chef accounted for this.)

4- Cut the eggs in half lengthwise, transferring the yolks to a medium bowl and the whites to a serving platter. Add the sour cream, mayonnaise, mustard, sambal, Tabasco, chives, and ix/2 teaspoons of the bacon grease. Finely chop the bacon and add about three-quarters of it to the yolk mixture. Just before serving, pile the yolk mixture into the egg whites. Top each egg with some of the leftover bacon, pasilla peppers, parsley, and a few pieces of pickled green garlic and serve.