MICHAEL BRYANT / Staff Photographer
Deviled eggs gussied up by chef Mitch Prensky with everything from truffle to chevre to lobster.
On the Side
Page: 2 of 4 View All
At Supper, a simple comfort food steps up
3 tablespoons mayonnaise
1 teaspoon Dijon mustard
2 teaspoons rendered smoked bacon fat
1 teaspoon cider vinegar
1 teaspoon chopped thyme
Salt and pepper to taste
For garnish:
Julienned, slow-cooked bacon
Crumbled cheddar cheese
1. Make a stuffing with all ingredients. Pipe into eggs.
2. Garnish with slow-cooked and julienned bacon and crumbled cheddar cheese.
- From chef Mitch Prensky at Supper
Per serving: 141 calories, 6 grams protein, 1 gram carbohydrates, trace sugar, 12 grams fat, 216 milligrams cholesterol, 120 milligrams sodium, no dietary fiber.
On the Side: Chevre Deviled Eggs With Asparagus
Makes 6 servings
6 eggs, hard-boiled, halved, with yolks separated out into a bowl
3 tablespoons mayonnaise
