Twice Spiced Deviled Eggs

Method4 steps

1. 1

   Step 1: Put all 8 eggs in a saucepan and cover with water by about 2 inches. Bring to a boil over medium-high heat. Once boiling, let the water boil for 1 minute.

   Boil the eggs · 1 minUses 8 eggs · Water to cover all 8 eggs by about 2 inches

2. 2

   Step 2: Turn off the heat, cover the saucepan and leave the eggs in the hot water for 9–10 minutes. Lift out all the eggs and let them cool until safe to handle. Peel and cut each egg in half lengthwise; the whites and yolks should be fully set. Lift the yolks into a bowl, keeping the 16 white halves intact for filling.

   Steep the covered eggs · 9 minUses All 8 eggs and their hot cooking water from step 1

3. 3

   Step 3: Wash and dry the scallion, then slice its white and light-green parts. Put all the cooked yolks from step 2 in a food processor with the mayonnaise (2 tablespoons), crema, mustard, 2 teaspoons adobo sauce only, both measured vinegars, butter (1 tablespoon), sliced scallion and sugar (½ teaspoon). Process for a full minute, until smooth and fluffy. Keep the empty egg-white halves ready separately.

   Uses All the cooked yolks from the 8 eggs in step 2 · 2 tablespoons mayonnaise · 2 tablespoons Mexican crema · ½ teaspoon Dijon mustard · 2 teaspoons sauce from chipotles in adobo · 2 teaspoons pickling vinegar from pickled jalapeños · 2 teaspoons white vinegar · 1 tablespoon unsalted butter

4. 4

   Step 4: Divide the finely minced, already-cooked bacon among the 16 white halves. Pipe or spoon the yolk filling from step 3 over the bacon. Garnish with sliced or diced pickled jalapeños. Serve promptly, or keep covered in the refrigerator until serving.

   Uses All 16 empty white halves from step 2 · All the smooth yolk filling from step 3 · All 3 already-cooked crisp bacon slices, finely minced · Sliced or diced pickled jalapeños for garnish