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Prep48 hrs 40 mins
In a rut, ready for a walk on the wild side? How about eggs brined in cranberry juice and tea for your deviled eggs, with a soothing chunk of bacon to make you feel a bit more at ease? These deviled eggs by Aki Kamozawa and H. Alexander Talbot, "Maximum Flavor: Recipes That Will Change the Way You Cook", will save you from "Samo, samo" and spark conversation at your next gathering. Posted for safe-keeping. This recipe calls for stove-top steaming, a food processor, a refrigerator and an oven. It also calls for a pastry bag with a star tip.
- 12 large eggs
- 4 cups cranberry juice (907 grams)
- 1⁄2 ounce lapsang souchong tea leaves (15 grams, about 6 tea bags)
- 1 tablespoon fine sea salt (18 grams)
- 1⁄2 cup mayonnaise (preferably Duke's or Hellman's)
- 1 tablespoon Dijon mustard (14 grams)
- 1 tablespoon sweet pickle juice (14 grams)
- 2 tablespoons red pepper jelly (43 grams)
- 6 slices bacon
- 1⁄4 cup red pepper jelly (85 grams)
- COOK & BRINE THE EGGS.
- Set a stovetop steamer over high heat and bring the water to a boil. Put the eggs in the steamer basket, add them to the pot, cover, and steam the eggs for 14 minutes.
- While the eggs are steaming, prepare an ice water bath.
- When the eggs are cooked, transfer them to the ice water and let cool for about 15 minutes.
- Meanwhile, in a large bowl, combine cranberry juice, tea leaves, and salt, stirring until the salt is dissolved.
- Remove the eggs from the ice water. Use the back of a spoon to uniformly crack the shells all over without piercing the eggs or removing any of the shell. (Don't you feel more artistic already?) Put the cracked-shell eggs into the brine and put another bowl on top of the eggs to keep them submerged.
- Refrigerate the eggs for 48 hours.
- After 48 hours, take the eggs out of the brine and peel them, discarding the shells. Halve each lengthwise.
- Remove the yolks and set the whites aside.
- In a small food processor, combine the egg yolks, mayonnaise, mustard, and pickle juice and puree until smooth. Scoop the deviled egg mixture into a pastry bag fitted with a star tip, and put the bag in the refrigerator.
- MAKE THE BACON.
- Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with foil.
- Lay the bacon slices on a cutting board. Brush one side of each slice with some of the pepper jelly and then lay the slices glaze side up on a wire rack set over the foil-lined pan.
- Bake the bacon for 15 minutes, or until just crispy and glazed.
- Remove the bacon from the oven, brush both sides of the bacon with more jelly, and put it back in the oven for 3 more minutes.
- Remove the bacon from the oven and let cool. Cut each slice of bacon into 4 pieces so that you have 1 piece for each deviled egg half.
- ASSEMBLE THE EGGS.
- Put the egg whites on a cutting board or other flat work surface. Spoon 1/4 teaspoon pepper jelly into the bottom of each egg white.
- For each deviled egg half, pipe a rosette (about 1 tablespoon) of the egg yolk mixture on top of the jelly.
- For each deviled egg half, top with a slice of bacon.
- Arrange the deviled eggs on a cutting board or platter to serve.