Bacon Jalapeno Deviled Eggs

12 Boiled Eggs
6 slices Bacon fried
1 cup Mayonnaise
1 1/2 teaspoons Vinegar
1 teaspoon Dijon Mustard
1/2 teaspoon Sugar...

Salt and pepper, for taste
1-2 Jalapenos, seeded and minced
Paprika to sprinkle as garnish

Fry bacon until crisp and crumble. Cut eggs in half lengthwise. Remove yolks and place in a bowl. Mash yolks with a fork and stir in mayonnaise, vinegar, mustard, sugar and salt and pepper, to taste. Mix until smooth. Place mixture into a zippered bag and clip corner. Pipe mixture into cooked egg whites. Stir in the jalapeno pepper. Garnish with bacon pieces and top with a shake or 2 of paprika.

Store covered in refrigerator.

Egg Salad with Cream Cheese and Herbs

4 oz. cream cheese 
1/2 cup mayonaise 
1 T good dijon mustard
1 dozen hard boiled eggs, peeled and rough chopped
salt and pepper to taste
2-3 T snipped fresh chives
1-2 T fresh snipped parsley
Put 4 oz. cream cheese, mayonaise and mustard in a food processor. Process until smooth.  Add rough chopped eggs, salt and pepper to processor and pulse until just mixed.  Remove egg salad to a medium bowl and add chives and parsley. Mix.  Serve immediately or put in container and refrigerate. Toast bread, Lightly butter. Slice a large tomato and put on bread. Top with 3 slices of crisp bacon and a scoop of egg salad. Eat with a fork and knife.

Herb Baked Eggs

1/4 teaspoon minced fresh garlic

1/4 teaspoon minced fresh thyme leaves

1/4 teaspoon minced fresh rosemary leaves

1 tablespoon minced fresh parsley

1 tablespoon freshly grated Parmesan

6 extra-large eggs...

2 tablespoons heavy cream

1 tablespoon unsalted butter

Kosher salt and freshly ground black pepper

Toasted French bread or brioche, for serving

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won't be baking them in these) without breaking the yolks. (It's very important to have all the eggs ready to go before you start cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren't cooking evenly.) 

The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

Copyright 2004, Barefoot in Paris