Deviled Eggs with Chiles, Bacon and Chives
10 medium eggs
1-2 Tbsps. mayonnaise
1 Tbsp. sour cream
½ tsp. dry mustard
2-3 dashes hot sauce
2 small red serrano peppers, halved, seeded and thinly sliced
2 strips bacon, cooked and crumbled
2 Tbsps. chopped chives
In a medium saucepan fitted with a steamer, bring 1 inch of water to a boil over high heat. Place eggs in the steamer, then reduce heat to medium-high and steam for 12 minutes. Transfer eggs to an ice-water bath and let rest until well chilled, about 10 minutes. Peel eggs and halve lengthwise. Remove yolks and set aside. Arrange whites cut side up on a serving plate; cover with plastic wrap and refrigerate until ready to serve, or up to one day.
Meanwhile, place a fine-mesh sieve over a medium bowl. Using your thumb or the back of a spoon, press reserved yolks through mesh to create a fine crumb. Add 1 tablespoon mayonnaise, sour cream, and dry mustard, plus hot sauce and salt to taste. Mix until you have a smooth, frosting-like paste, adding more mayonnaise if filling is too stiff. Cover bowl with plastic wrap and refrigerate until ready to serve, or up to one day.
To serve, use two spoons or a pastry bag fitted with a large star tip to spoon or pipe filling evenly into reserved egg-white halves. Garnish each with serrano peppers, bacon and chives.
Recipe from Modern Farmer