Green Eggs and Ham

Green Eggs and Ham

Deviled Eggs Neiman Marcus

• 6 hardboiled eggs, peeled, chilled and cut in half
• 2 tablespoons mayonnaise
• 2 tablespoons green onion oil (see recipe)
• 1 teaspoon yellow mustard
• 1 tablespoon softened butter
• 1 tablespoon chopped bacon

1. Heat the bacon fat in a small pot over high heat. When the oil is shimmery and hot, add the green onions, garlic, shallot and ginger. Be careful, the water content will cause the oil to bubble. Remove the pot from the heat and stir in the sesame oil. Salt to taste.
2. Remove the yolks from the eggs and place in a bowl. Mash with a fork until the yolks are crumbly. Add green onion oil, mayonnaise, mustard, butter and chopped bacon and Sriracha for added kick, if desired. Stir and taste. If you like more green onion oil, add it. Fill egg-white halves and top with freshly ground pepper. (If you don’t have a pastry bag to pipe in the mixture, you can use a plastic bag with a small piece of one corner cut off.)
3. Garnish each egg with a small piece of bacon.

Green Onion Oil (recipe by David Chang)

(Makes more than you need, but this stuff is great on so many things)

• Green onions thinly sliced, whites and green (¾ to 1 cup)
• 1 clove garlic, minced
• 1 small shallot, minced
• 1 small knob of ginger, minced
• 2 tablespoon bacon fat
• 2 teaspoons sesame oil
• ¼ cup chopped bacon
• Salt and pepper to taste
• Sriracha to taste

Perfect Hard-Boiled Egg

The perfect deviled egg starts with a perfectly hard-boiled egg. Bring 3 inches of water – enough to cover the eggs – to a boil in a large saucepan. Carefully add eggs and cook 12 minutes, turning the heat down to a simmer. Transfer to a bowl of ice water using a slotted spoon. Let cool for 5 minutes then peel.

Pickled Egg White Marinade

1 jar (16 oz.) beets
1 cup water
1 cup distilled white vinegar

Drain beets, reserving juice (about 2/3 cup). Set beets aside for another use. Combine beet juice, water and vinegar. Arrange egg whites cut-side down in a shallow container. Pour marinade over eggs and refrigerate several hours or overnight, turning occasionally. Remove egg whites from marinade, pat dry with paper towels and pipe or spoon in yolk mixture.