Momma Told Me: The stinkier, the yummier.I was not a very adventurous eater, as a child. Up until about 13 my father had to frequently bargain TV time and desserts just to coax spoonfuls of vegetables and unwanted protein (pretty much anything that wasn't chicken). And, while my Pop had his own diet peculiarities (he, to this day, refuses to eat any form of pasta, and substitutes it for rice no matter the dish), Momma would try anything without having to be asked. There was the time our family went to the Filipino neighbor's family banquet and sampled baby quail and quail eggs, or the time our Chinese neighbors brought over the delicacy of 'Shark Fin Soup' (which it turns out is like sipping toothbrush bristles), or the countless afternoons Momma would dine on Liverwurst, pate, and bagels. Yes, there was no lack of bold International cuisine in my household, but I remained staunchly closed off to new culinary experiences.
You may recall I've been working through an original Potato Chip Recipe Series; and today's Deviled Eggs just so happen to be made with some ground potato chips. I suggest using sour cream and chive chips, processed to a find crispy powder, but traditional style Lay's will work just as well. They add a great flavor that really goes well with the richness of the bacon. If you're especially bold, you can even introduce some finely shredded cheddar cheese int the filling. And if you still find the concept of cooking with potato chips odd, my grandfather puts walnuts in his deviled eggs- anything goes!
What Daughter Says: You'll never see me scarf down Momma's Liverwurst, but I'm glad I've expanded my culinary palette.
Bacon Chipotle Deviled Eggs
***click here for printable deviled eggs recipe
*14 Hard Boiled Eggs
*1/2 C Light Mayo
*1/2 C Light Sour Cream
*1.5 TSP Dijon Mustard
*1TSP Fresh Lemon Juice
*1/4 TSP Pepper
*1/3 C Crumbled, Cooked, Bacon
*1/3 C Finely Processed Potato Chips
*1/2 TSP Chipotle Powder
1.) Take an even 1/4" off each end of the hard-boiled egg. Cut each egg, width wise in half and carefully spoon out the yolk into a medium bowl. Save 24 white halves (the extra eggs are to account for mistakes and bad eggs)
2.) Mash yolks with fork and place in food processor with mayonnaise, sour cream, mustard, lemon juice, pepper, chipotle, bacon, and potato chips. Blend until smooth. (Add finely shredded cheddar cheese if desired.)
3.) Spoon or pipe 1 mounding TBS of yolk mixture into each egg white. Garnish wish excess Chipotle powder/bacon crumbles. Keep refrigerated up to 5 days, covered.