Deviled Eggs with Pickled Celery and Bacon Bits

Uncle. 

UNCLE, I say!

To bacon that is.

You win.

Universally loved and appreciated (not that many vegetarians or kosher-keepers in my circle) I don't know why I've resisted so long and in this case, deviled eggs with pickled celery and homemade bacon bits, a little goes a long way. A bit of work peeling, scooping out and re-stuffing the eggs but worth it for the happy people who scarf them up at the "bring an app" party. The pickled celery is so good too. Great idea from Smitten Kitchen. Tangy and crunchy like a pickle but without the assertive flavor of dill.

Deviled Eggs with Pickled Celery and Bacon Bits

Makes a dozen

7 eggs (one extra just in case)

3 tablespoons mayonnaise

2 tablespoons pickled celery*

1 tablespoon minced chives or scallions

1/4 teaspoon kosher salt

1/8 teaspoon pepper

4 slices bacon

Note: I made the eggs and pickled celery the night before so it came together quickly the day of the party. 

1. For the hard boiled eggs I tried this new method and found them easier to peel. You boil the water first, then gently add the eggs, let them boil for 30 seconds, cover, turn off heat and let them sit for 12 minutes before transferring them to an ice bath for 15 minutes before peeling.  If you can do this the night before and put the unpeeled eggs in the fridge it's even better.  

2. Make bacon bits. Preheat oven to 350º.  Lay bacon on rack set over sheet pan and bake flipping once halfway, about 10 minutes per side until crispy.  Maintain oven temperature. Drain on a paper towel and chop into bits. Scatter bits on sheet pan and bake for another 10 minutes (but keep an eye on them so they don't burn, although I like a tiny bit of char on mine). You can do this a day ahead. 

3. Peel and halve eggs. Pop out yolks into a bowl and mash smooth along with mayonnaise, chives, salt and pepper. Stir in pickled celery. Spoon back into eggs (about 1/2 teaspoon per egg half) and top with bacon bits.

Pickled Celery

Recipe from Smitten Kitchen

2 stalks celery, chopped into tiny dice

1/4 cup white vinegar

1/4 cup water

2 teaspoons kosher salt

1 1/2 teaspoons sugar

Put everything in a jar, shake and chill for one hour. Good for a week in the refrigerator.