| Level: | Intermediate |
| Total: | 1 hr 5 min |
| Active: | 45 min |
| Yield: | 12 deviled egg halves |
Ingredients
- 6 large eggs
- 1 teaspoon baking soda, optional
- 6 tablespoons mayonnaise
- 1 teaspoon Worcestershire sauce
- 2 teaspoons fresh lemon juice
- Fine sea salt and freshly ground black pepper
- Fine sea salt and freshly ground black pepper
- 3 slices thick-cut bacon
- 2/3 cup fresh breadcrumbs
- 1 sheet nori (dried seaweed)
Instructions
- Put the eggs in a saucepan and cover with water by 2 inches. If you’re using farm-fresh eggs, add 1 teaspoon baking soda to the water (see cook’s note). Set the pan over high heat and bring the water to a boil. Reduce the heat and simmer for 2 minutes. Then remove the pan from the heat and let the eggs sit in the water for exactly 10 minutes.
- Pour off the hot water and cover the eggs with fresh cold water. Crack the eggs gently and return them to the cold water. When cool enough to handle, peel the eggs underwater.
- Slice each egg in half lengthwise and drop the cooked yolks into a medium mixing bowl. (Refrigerate the whites if making ahead.)
- With a rubber spatula or a wide wooden spoon, paddle the yolks until smooth. Add the mayonnaise, Worcestershire sauce, lemon juice, 1/4 teaspoon pepper and a pinch of salt, and stir until light and fluffy. Transfer the yolk mixture to a clean quart-size plastic bag. (Refrigerate if making ahead.)
- Cook the bacon until lightly crisp in a skillet set over medium heat, 8 to 10 minutes. Remove the bacon from the skillet, reserving 2 tablespoons of the fat, and finely mince. Add the breadcrumbs to the pan, season with a pinch each of salt and pepper, and cook over medium heat, stirring, until they turn golden and crisp, about 5 minutes. Combine the breadcrumbs with the bacon.
- Holding the nori sheet with tongs, toast it over an open flame (or if you have an electric stove, over a burner set on high) until it shines and becomes brittle, about 30 seconds. With scissors, cut the nori into a thick stack and then into tiny pieces, as small as the bacon. Add 1/3 cup of the nori to the bacon mixture.
- When you’re ready to serve the eggs, preheat the oven to 325 degrees F.
- Arrange the egg white halves on an oven-safe platter. Push the filling to the bottom of its bag and snip a 1/2-inch opening in one of the bottom corners. Squeeze the yolk filling into the egg whites.
- Warm the eggs in the oven until the yolk mixture turns soft and luscious, about 5 minutes. Cover the eggs with a dense smattering of the bacon-nori crumbles, and serve.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 141 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 1 g |
| Protein | 5 g |
| Cholesterol | 101 mg |
| Sodium | 279 mg |
Reviews
Family favorite!!
These are the greatest deviled eggs. Their are never any leftovers! I miss Amy!!
i am not necessarily a “deviled-egg” purist, but this was awful! There was just too much going on with the ingredients, too loose a filling and the nori gave it a strong iodine and “old fish” flavor and smell that really killed this for me. Just stick to Ina’s recipe…
I watched this episode and was so excited to try these deviled eggs. We love any kind of deviled egg, especially my small grandchild. Well she didn;t like these ones, everyone else loved them. I had nori sheets here so we tried it, it was a nice touch but probably will not go buy them just for this recipe.As to some of the other comments, with cooking, common sense should come into play at some point. I personally did not go by amounts for the mayo, mustard etc, I just looked at the ingredients and then eye ball from experience. But one would think that if its getting to wet on the ingredients to cut some back.
I thought so too cathyguinn. I haven’t made them yet, so I’m grateful for your feedback.
I love this recipe!! I’ve made these for two parties this holiday, and they were a hit at both!! I prepped everything the day before and assembled just prior to serving. Yummo!
I followed the recipe and came up with soup! After adding 6 tablespoons of mayo and the Worcestshire sauce and lemon juice, the mixture was runny and impossible to use in deviled eggs. I used large eggs from Eggland’s Best.
There’s no way that these amounts even come close to an egg stuffing. I had to go out and purchase 12 more eggs to boil in order to salvage this recipe. Total bummer.
If I had used 2-3 tablespoons of mayo it may have worked. 6 tablespoons is just ridiculous for 6 eggs as the recipe states. Especially when you add the lemon juice and Worceschire sauce.
Do NOT follow this recipe verbatim unless you have egg yolks as big as your head! Use 2 tablespoons of mayo for 6 eggs and go from there.
There’s no way that these amounts even come close to an egg stuffing. I had to go out and purchase 12 more eggs to boil in order to salvage this recipe. Total bummer.
If I had used 2-3 tablespoons of mayo it may have worked. 6 tablespoons is just ridiculous for 6 eggs as the recipe states. Especially when you add the lemon juice and Worceschire sauce.
Do NOT follow this recipe verbatim unless you have egg yolks as big as your head! Use 2 tablespoons of mayo for 6 eggs and go from there.