We’re headed to Banff, Alberta, Canada (Is that how you write it?) until the end of the week. This recipe was a dinner+breakfast smashup inspired by our need for speed. I was hoping we could eat a few eggs for dinner and then pop the rest in our mouths as we head to the airport at 3 a.m (!). Looking forward to some good Canadian eats. Is moose consumption illegal? I’ll be sure to post photos on our Facebook page.
GOBlin Deviled Eggs (Goat Cheese, Green Onion & Bacon)
- 1 dozen eggs, hard-boiled
- 4 oz goat cheese
- pinch of cayenne
- 2-4 T mayo
- 2 green onions, sliced very thin
- approx. 8 oz bacon
While the eggs are boiling, cut your bacon into thin strips (widthwise) and crisp them up in a saute pan over medium heat. When the eggs are done, peel & cut them all in half (lengthwise). Scoop the yolks out into a medium bowl. Whisk together the yolks, goat cheese, mayo, cayenne and salt. Using a small spoon, scoop some of the mixture back into the egg white. With an offset spatula, smooth the top–the goal here is to make it look like the yolks were never taken out of the whites. ← I think this looks nicer for presentation, you don’t have to do it–but it’s definitely more portable this way. Sprinkle with bacon and green onions.