A little history on deviled eggs, they have been around a long time and for good reason! It is not until the 1920s though that they because popular for their ease of cooking and eating. Plus in a big drinking era party goers needed good harty food to keep them chugging along strong! Just like the 1920s these quiche lorraine deviled eggs will help your guest celebrate all night long.
Owning chickens means that deviled eggs are a given when we are in charge of bringing an appetizer. We are usually swimming up to our ears in eggs so I am always on the hunt for a new way to cook with them. This recipe actually kills 2 birds with 1 stone for me! The boiled eggs are from our chickens obviously but I also made the mayo from scratch with egg yolks. Since making homemade mayo I can never go back to the store bought stuff again!
Ingredients Needed
6 eggs
2 strips of bacon
1/4 yellow onion
extra pie crust trimmings
1 slice of swiss cheese
2 Tablespoons mayo
1/2 teaspoon heavy cream
pinch of paprika
salt and pepper
1 Tablespoon butter
How to Make Quiche Lorraine Deviled Eggs
Another reason that this recipe is great for the holidays is that it is a great way to use up the odds and ends of your pie crust. No waste in this kitchen! Pop the extra pie crust trimmings into a toaster oven following the baking time of your recipe. If you do not have a toaster oven you can cook it in the oven alongside the pie. Once the crust is fully cooked and browned set it aside to cool.
The key to perfectly hard boiled eggs is starting them in cold water. Place the eggs in the bottom of a pot and cover them with water 1 inch above. Over medium high heat bring the water to a boil. Once the water reaches a boil set a timer for 10 minutes. After the 10 minutes is up pull the eggs from the water to cool. They will continue to cook internally and might develop a green line around the yolk. To help avoid the line around the yolks, add the eggs to an ice bath to bring their inner temperature down and stop the residual cooking.
While the water is coming to a boil, set a skillet over medium high heat. Once the skillet is warmed, cook the bacon strips until they are extra crispy. Pull the strips from the skillet and onto a napkin to drain. Do not clean out the pan. Then bacon drippings will help cook down the onions and give them extra flavor!
Dice the onion and add it into the skillet that cooked the bacon strips. Fry the onions over medium heat for about 3 minutes until they are soft. Once the onions are cooked pull them from the pan and set aside.
Clean out the pan after cooking the onions and heat it back up over medium heat. Tear the swiss cheese slice into 12 bite size pieces. A few pieces at a time lay the cheese into the pan. After about 40 seconds the bottoms should have browned and bubbles have stopped forming on top. Flip the cheese pieces and brown the other side for about 20-30 seconds. Once the cheese is crispy remove them from the pan and lay them down flat. The cheese will harden as it sits and take on whatever shape you place it in.
Once the eggs are cool peel and cut them in half. Spoon the yolks out into a bowl with the mayo, heavy cream, crumbled bacon, onions, paprika, and salt and pepper to taste. Mix the filling together until combined and set aside.
Time to assemble the deviled eggs! In one plate melt the butter and in another crumble the pie crust. Taking an egg white half, dip the cut half of the egg into the butter and then into the pie crust. Set it on your serving tray and repeat until all halves have been dipped. With a pipping bag pipe the filling into each egg half and top with a crispy cheese crisp to enjoy! For party ease you can make these quiche lorraine deviled eggs up to a day in advance.
Quiche Lorraine Deviled Eggs
Ingredients
- 6 eggs
- 2 strips of bacon
- 1/4 yellow onion
- extra pie crust trimmings
- 1 slice of swiss cheese
- 2 Tablespoons mayo
- 1/2 teaspoon heavy cream
- pinch of paprika
- salt and pepper
- 1 Tablespoon butter
Instructions
- Pop the extra bits of raw pie crust into a toaster oven following the amount of time your recipe states. Once the crust is done set it aside to cool.
- Place the eggs in the bottom of a pot and cover them with water 1 inch above. Over medium high heat bring the water to a boil. Once the water reaches a boil set a timer for 10 minutes. After the 10 minutes is up pull the eggs from the water to cool.
- While the water is boiling set a skillet over medium high heat. Cook the bacon strips until they are extra crispy and remove onto a napkin to drain. Do not clean out the skillet.
- Dice the onion and add it into the skillet that cooked the bacon. Fry the onions over medium heat until they are soft and set aside.
- Clean out the skillet after cooking the onions and heat it back up over medium heat. Tear the swiss cheese slice into 12 bite size pieces. A few pieces at a time lay the cheese into the skillet. After about 40 seconds the bottom should have browned, flip the cheese and brown the other side for about 20-30 seconds. Remove them from the skillet and lay them down flat to cool.
- Once the eggs are cool peel and cut them in half. Spoon the yolk out into a bowl with the mayo, heavy cream, crumbled bacon, onions, paprika, and salt and pepper to taste. Mix together and set aside.
- Time to assemble the deviled eggs! In one plate melt the butter and in another crumble the pie crust. Taking an egg white half dip the top of the egg into the butter and then into the pie crust. Set it on your tray and repeat until all halves are dipped. With a pipping bag pipe the filling into each egg half. Top with a crispy cheese crisp and enjoy!
