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

  1. 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.
  2. 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.
  3. Finely mash reserved yokes, bacon fat, mayonnaise, and scallions in a medium bowl.  Season with salt and pepper to taste.
  4. Roughly chop egg whites, and spread yoke mixture on Croccantini.  Top with egg whites and chopped scallions, and serve immediately.
Inspired by recipe at bonappetit.com
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