When Bon Appetit prints a recipe, I always know it’s a keeper. I had been saving their recipe for deviled eggs to make this Easter when, out of the blue, Sam was forced to eliminate dairy from his diet. He’s had some health problems and we’ve been experimenting with various diets over the past few years. I don’t know whether this new no-dairy restriction was more of a shock for him or me, the one who does the meal planning, grocery shopping and cooking.
But as luck would have it, I was offered a few samples of Nasoya Nayoniase – a vegan mayo alternative – and naturally I was eager to give it a whirl. Although I was skeptical that it would compare to real mayo, I was happy to be back on track for a deviled-egg filled Easter.
And the verdict? We literally couldn’t tell these deviled eggs were dairy-free. Perhaps it was all the bacon drippings mixed in. Either way – two thumbs up for Nasoya Nayonaise for those vegans or lactose-free folks (like my poor hubs) out there.
Happy Easter, gang!
Bacon Deviled Eggs
12 large eggs
3 slices bacon
1/4 cup Nayonaise
1 tsp stone ground mustard
1 heaping tsp chopped scallions, plus more scallions for garnish
Course salt and pepper
Place eggs in large saucepan and add water to cover by 1 inch. Bring to a boil, cover, and remove from heat. Let sit for 10 minutes. Drain. Transfer eggs to a bowl of ice water and let cool completely about 10 minutes. Have lengthwise and remove yolks.
Coarsely chop bacon. Cook in a medium skillet over medium heat until browned and crisp. Transfer to paper towels, and strain droppings through a fine-mesh sieve into a small bowl.
Finely mash reserved yolks, bacon fat, Nayonaise, mustard and chopped scallions in a medium bowl. Season with salt and pepper. Transfer to a large resealable freezer bag, then cut 1/2 inch off 1 corner. Pipe into egg whites and garnish with scallions and reserved bacon.
Adapted from Bon Appetit’s Bacon Deviled Eggs.
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