Cooking time: 45 minutes
Bourbon Smoked Paprika for garnish
2 T. fresh cut scallions or chives
2 pieces of thick cut bacon
Place the eggs in a medium-size saucepan and then cover them with water, use a lid if you have one it will help the eggs cook faster. Sprinkle some baking soda into the pot. Place the pot full of water, eggs and baking soda on the stove and let it come to a rolling boil on medium/high heat.
This will take between 7-10 minutes depending on the type of stove you have.
Let the eggs come to a rolling boil for two minutes, remove the pan from the heat and gently set it in the sink.
Remove the lid and let the cold water from your sink bathe the eggs until they become cool to the touch.
Pro chef tip: You can also add some ice to this process and create your own ‘ice bath.’
Once the eggs are cool to the touch remove the water from the pan. Give the eggs in the pan a gentle shaking motion. I like to start to crack my eggs in the pan by rolling them around. This gentle motion of rocking the eggs back and forth gives you a jump start on the de-shelling process.
Discard the shells after this process is complete.
Using a small knife –– dip the knife in clean water every time before you cut the eggs in half, this will aid in the egg not breaking and will result in a clean look. You can cut the eggs vertically ( like in the photo) or horizontally.
Add Bourbon Smoked Sea Salt, Bourbon Smoked Pepper, mustard and vinegar to a medium-sized bowl.
With a hand mixer, mix the softened cream cheese in the same bowl.
Mix on high for about 2 minutes, scrape the bowl halfway through.
Fill eggs with the mixture.
Loreal’s Tip: Grab two spoons and dollop the mixture into the eggs.
Use one spoon to collect and drop the creamy mixture and the other spoon to push it into the eggs into the hole –– about 1/2 T. into each egg.
Garnish the eggs with Bourbon Smoked Paprika, and greens onions, chives or cooked bacon.
OPTION: For garnish, bake your bacon on a foil or parchment paper lined sheet tray in an oven for 5-7 minutes at 350 degrees. Carefully remove once it has been cooked to a ‘beef jerky’ texture. Once it’s cool cut it into small bite pieces that will fit on top of each egg.