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Recipes // Appetizers // Bacon Deviled Eggs with Tuna Tartare

Bacon Deviled Eggs with Tuna Tartare

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Serves 4

Preparation time: 15 minutes

Cooking time: 20 minutes 

Ingredients for the deviled eggs:
  • 6 large eggs
  • 1 teaspoon vegetable oil
  • 1 bacon strip, chopped
  • 1/2 small red onion, finely chopped
  • 1/2 teaspoon kosher salt
  • 2 1/2 tablespoons mayonnaise
  • 1 tablespoon sour cream 
Ingredients for the tuna tartare:
  • 1/4 pound fresh sushi-grade tuna
  • 1/2 teaspoon sesame or vegetable oil
  • 1/2 teaspoon soy sauce
  • 2 teaspoons finely chopped fresh chives
Directions:
  1. To make the deviled eggs: Place the eggs in a large pot of water and bring to a boil. Cover, turn off the heat, and let sit for 15 minutes. Drain and run under cold water to cool.
  2. While the eggs cool, heat the oil in a small skillet over medium heat and add the bacon, cooking until it starts to render, about 2 minutes. Stir in the onion and 1/4 teaspoon of the salt and cook until the onion starts to soften, about 3 minutes. Reduce the heat to medium-low and cook, stirring often, until the bacon is very crisp and the onion is browned and soft, 8 to 10 minutes more. Transfer the bacon and onion to a small plate and set aside.
  3. Remove the eggs from the ice water and peel them. Halve the eggs lengthwise and pop the yolks out into a medium bowl. Place the whites on a platter. Add the mayonnaise, sour cream, and the remaining 1/4 teaspoon salt to the yolks and, using a fork, mash and stir them together until smooth and creamy. Scrape the cooled bacon mixture into the yolk mixture and stir to combine, then transfer it to a quart-sized resealable bag. Push the mixture down into the bottom of the bag, snip off one corner, and squeeze the deviled filling into the whites (a small spoon works fine, too).
  4. To make the tuna tartare: Place the tuna on a cutting board and, using a very sharp knife, chop it into small cubes. Whisk the oil and soy sauce together, add the tuna, and toss to combine. Sprinkle with chives and gently toss to combine. Set a few cubes of tuna on top of each deviled egg and serve.
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