Deconstructed Deviled Eggs
Our twist on a classic brunch favorite, deconstructed deviled eggs is a great anytime appetizer with a La Panzanella crunch!
12 large eggs
3 slices bacon
1/3 cup mayonnaise
2 tsp Dijon Mustard
1 heaping Tbsp chopped scallions (plus more for topping)
Salt and pepper to taste
- Place eggs in large saucepan, and add water to cover by 1″. Bring water to a boil and remove from heat. Let sit for 10 minutes. Transfer eggs to a bowl of ice water, and let cool completely. Peel eggs and slice lengthwise. Remove yokes.
- Coarsely chop bacon, and cook in a medium skillet over medium heat until brown and crisp. Transfer bacon to paper towels, and strain drippings through a fine-mesh sieve into a small bowl.
- Finely mash reserved yokes, bacon fat, mayonnaise, and scallions in a medium bowl. Season with salt and pepper to taste.
- Roughly chop egg whites, and spread yoke mixture on Croccantini. Top with egg whites and chopped scallions, and serve immediately.