BACON DEVILED EGGS WITH CARAMELIZED ONIONS AND CHEDDAR CHEESE
July 12, 2019 1:07 PM   Subscribe

BACON DEVILED EGGS WITH CARAMELIZED ONIONS AND CHEDDAR CHEESE

It's just a recipe. I found it through mefi in like 2012. You might be like, "what? just a single recipe? I don't think bookmark person had this in mind..." I know. But here's the thing: It's a REALLY good recipe
posted by Greg Nog (77 comments total) 60 users marked this as a favorite
 
it's a hit at parties, for picnics, the beach, or heck! just for hanging out on the couch with a couple of cats or dogs. Or even a ferret!
posted by Greg Nog at 1:09 PM on July 12 [5 favorites]


I may or may not have made this once and may or may not have eaten all of them the next day which may or may not have been a rainy fall Sunday.

As the recipe says, everything goes better with bacon, onions and cheese.
posted by AugustWest at 1:13 PM on July 12 [2 favorites]


can these be made without the cheese and/or bacon

yes my life is sad and small thank u for noticing
posted by internet fraud detective squad, station number 9 at 1:15 PM on July 12 [9 favorites]


argh! mouth watered. and i just did the weekly shop so there’s fresh bacon and a tray of eggs and a block of cheese hanging around doing nothing . . . .
posted by lemon_icing at 1:15 PM on July 12 [3 favorites]


can these be made without the cheese and/or bacon

I made em once with daiya and tempeh! I added MSG to make up for the lack of grease. I hope you got a big shaker of MSG ready
posted by Greg Nog at 1:20 PM on July 12 [5 favorites]


i am here to SHOUT ABOUT EGGS
posted by poffin boffin at 1:22 PM on July 12 [8 favorites]


they are GOOD
posted by poffin boffin at 1:22 PM on July 12 [2 favorites]


I'm sorry, I only eat deviled eggs that are made by puppets.
posted by aubilenon at 1:27 PM on July 12 [5 favorites]


Sounds wonderful! But if you start with six hard boiled eggs, how many deviled eggs do you end up with?
posted by TedW at 1:27 PM on July 12 [6 favorites]


I made em once with daiya and tempeh! I added MSG to make up for the lack of grease. I hope you got a big shaker of MSG ready

TBH at some point I'm just going to accept my limitations and start eating onions put strategically inside of and on top of other onions. at that point I assume MSG will be involved
posted by internet fraud detective squad, station number 9 at 1:28 PM on July 12 [7 favorites]


Oh. This looks good. That's decided it. I'm definitely going to see my egg people and my bacon people at the farmer's market tomorrow.

can these be made without the cheese and/or bacon

I could even see some combination of nutritional yeast, sriracha, soy sauce, miso etc. working as part of the yolk combination. The "cheesiness" from the yeast, and then the umami/salty bits from the miso and so forth.

The world is your oyster deviled egg.
posted by mandolin conspiracy at 1:28 PM on July 12 [3 favorites]


Amazing! They look glorious, though I'd worry they'd be little grease bombs if you're not careful with the bacon and cheese.
posted by Carillon at 1:28 PM on July 12


But if you start with six hard boiled eggs, how many deviled eggs do you end up with?

Between nine and eleven depending on how skillful your peeling is and how many of them rip through because they have that weird egg-dent that eggs have sometimes.
posted by griphus at 1:29 PM on July 12 [12 favorites]


yeah the worry is that they should be big grease bombs so heck them UP with the bacon and cheese
posted by poffin boffin at 1:30 PM on July 12 [6 favorites]


MetaFilter: with the bacon and cheese
posted by Fizz at 1:31 PM on July 12


METAFILTER: with the bacon and cheese

FTFY
posted by Chuffy at 1:33 PM on July 12


MetaFilter: that weird egg-dent
MetaFilter: they should be big grease bombs
MetaFilter: working as part of the yolk combination
posted by GenjiandProust at 1:33 PM on July 12 [3 favorites]


they have that weird egg-dent

That's actually preferred in Italy
they call it "all denty"
posted by Greg Nog at 1:34 PM on July 12 [50 favorites]


Metafilter: so heck them UP
posted by Homo neanderthalensis at 1:34 PM on July 12 [7 favorites]


if metafilter had images, I'd break down this recipe's name by ingredients and put them next to pictures of an ever increasingly excited Vince McMahon
posted by jrishel at 1:40 PM on July 12 [8 favorites]


I just made 32 of these babies for our 4th of July picnic. I might have eaten a half dozen before anyone else arrived... Don't forget to sprinkle the tops with a nice dose of cayenne (or smoked paprika if that's your thing). That's where the "devil" comes from and it's excellent with bacon, onions, and cheese.
posted by Plafield at 1:46 PM on July 12 [7 favorites]


Honestly I sat down at the computer to go through my recipes and make a list of things I need to get at the store for the potluck tomorrow and then I made the terrible (but all-too-common) mistake of looking at Metafilter first...and this recipe is literally the FIRST POST on Metafilter? This feels like a particularly un-subtle hint from the universe. Yes, yes, I will make some of these for tomorrow. And yes, fine, I will stop procrastinating and go to the store.
posted by mstokes650 at 1:53 PM on July 12 [8 favorites]


was just looking through my bookmarks thinking they were not good enough to make a FPP about...just recipes and yoga poses and lists of horror movies.

these eggs look/sound great!
posted by supermedusa at 1:56 PM on July 12


That's actually preferred in Italy
they call it "all denty"


I hope you have kids, Greg Nog, because that is some prime dad joke material. I am with my daughter and her cousins this week and will definitely try it out on them, although probably in a different context requiring a little less explication.
posted by TedW at 1:56 PM on July 12 [6 favorites]


I dont eat mayo but imagine that sour cream could work as substitute?
posted by supermedusa at 1:58 PM on July 12 [1 favorite]


absolutely yes but you'd have to use twice as much, for secret sour cream reasons*

*the secret is that it's the best
posted by poffin boffin at 2:00 PM on July 12 [2 favorites]


Comrade Doll makes amazing deviled eggs. Her secret ingredient is fresh mayo.

The first time she made them, I asked her, "'Fresh' mayo? How long is that good for?" CD: "What time is it now?"
posted by DirtyOldTown at 2:12 PM on July 12 [2 favorites]


That website also has a recipe for Tonka Bean Ice Cream that I used as a reference when I made it this past weekend. It's a pretty strong flavour - so I did not grate additional tonka bean on the finished product as per her recipe. But Kristen does not seem to fear gilding the lilly (and she calls the recipe vegetarian - despite the 6 egg yolks - something that would not fly in Vancouver - so power to her!!)

The ice cream was completely delicious BTW - and the fact that tonka beans are technically illegal in the US - illicitly so!
posted by helmutdog at 2:15 PM on July 12 [4 favorites]


The ice cream was completely delicious BTW - and the fact that tonka beans are technically illegal in the US - illicitly so!


if there's two things i love... it's ice cream... and crime. i'm in
posted by Greg Nog at 2:17 PM on July 12 [10 favorites]


ice criem
posted by Huffy Puffy at 2:19 PM on July 12 [12 favorites]


But if you start with six hard boiled eggs, how many deviled eggs do you end up with?

NOT ENOUGH. MOAR
posted by jkaczor at 2:33 PM on July 12 [4 favorites]


How dare you tell me about tonka beans, now I desperately want to try this illicit good. I too want to do this particular ice cream crime.
posted by yasaman at 2:42 PM on July 12 [1 favorite]


OMG, you need to check out the AskMefi thread TedW linked. Be sure to follow through to the audio chat at the end; it's delightful.

(definitely a candidate for Best of MetaFilter)
posted by sjswitzer at 2:57 PM on July 12 [2 favorites]


Oh man, we do a fine bacon cheddar deviled egg in this household but CARAMELIZED ONIONS never occurred to me!
posted by Stacey at 3:19 PM on July 12


You don't have to feel like you're a wicked rule-breaker to enjoy them. They're completely consistent with a keto/low carb diet.

What should be added so that you're breaking all the rules?
posted by Nancy Lebovitz at 3:40 PM on July 12 [4 favorites]


My personal favorite deviled eggs recipe is also via Greg Nog.

Lil Friendys Episode 11: Xhooking With Xharl: Deviled Eggs
posted by ActingTheGoat at 3:43 PM on July 12 [4 favorites]


I clicked and got a pop-up that asks, "love healthy recipes?"

Hello, I'm reading a recipe you're calling The Diet Killer! Do you think I'm here for healthy recipes?
posted by peeedro at 3:56 PM on July 12 [6 favorites]


What am I missing? How do you caramelize onions (even in bacon fat) in 5 minutes?
posted by mrzz at 3:57 PM on July 12 [1 favorite]


Also, try goat cheese in your deviled eggs and thank me later.
posted by peeedro at 3:59 PM on July 12 [2 favorites]



Mrs freecell is being a cooking pedant and says those are sautéed onions, not caramelized onions. But yum!
posted by freecellwizard at 4:03 PM on July 12 [8 favorites]


What should be added so that you're breaking all the rules?

Hot fudge?
posted by ensign_ricky at 4:36 PM on July 12 [1 favorite]


Truly the chaotic evil suggestion
posted by Carillon at 5:10 PM on July 12 [1 favorite]


What am I missing? How do you caramelize onions (even in bacon fat) in 5 minutes?

You don't, but I think (not having actually tried this yet but I sure am going to) not actually caramelizing them is better anyway, since still having a bit of onion piquancy seems like a good counterpart to the fatty richness of everything else. In fact, I think I might try deglazing the bacon pan with a bit of white wine vinegar alongside the onions to add even a little more brightness to this!
posted by invitapriore at 5:20 PM on July 12 [5 favorites]


I am in this weird phase where my daughter is out of the house for 8 weeks, which is the longest I've spent alone in a house in [checks notes]...since I was pregnant with my oldest 25 years ago. So I am basically trying to eat up all the random crap in the house and not go to the grocery store until I run out of something that I can't live without. I have about a half pound of bacon, a carton of eggs, and 1.5 onions but I'm down to my last cheese and it's Mexican crumbling cheese and I just don't think that is going to work for this use-case scenario, which looks absolutely perfect. Perhaps "a small handful" of that 25 lbs of free cheese at the Masshole 20th anniversary meetup will mysteriously find its way into my car on the way home...
posted by drlith at 6:09 PM on July 12 [5 favorites]


Sounds wonderful! But if you start with six hard boiled eggs, how many deviled eggs do you end up with?

All of them. Until you start eating. Then none of them.
posted by Daily Alice at 7:31 PM on July 12 [1 favorite]


What am I missing? How do you caramelize onions (even in bacon fat) in 5 minutes?

You are missing the universal principle of recipe writing, that all onions except the ones you're cooking with caramelise near instantly.
posted by tavegyl at 7:46 PM on July 12 [1 favorite]


I want those eggs
posted by capricorn at 8:43 PM on July 12


These could be made with any number of possible substitutions, depending on how incorrectly you’d like to follow the instructions of combining EGGS BACON CARAMELIZED ONIONS AND CHEDDAR CHEESE.
posted by emelenjr at 4:50 AM on July 13


I mean I’m vegetarian in part because I love baby pigs and then just sometimes I’m like there’s probably enough of them in the world would we really miss a single delicious-recipe-sized one?
posted by billiebee at 7:52 AM on July 13 [4 favorites]


I've been thinking about these eggs alot and I plan to actualize them this weekend.

While I eat bacon, I was a lacto-ovo vegetarian for about a decade, and this occurred to me: if you need to omit the bacon, use a smoked cheddar cheese instead. You could even add a little bit of blue cheese alongside the cheddar. And make that a smoked blue cheese if you can find it.
posted by mandolin conspiracy at 8:45 AM on July 13 [1 favorite]


What am I missing? How do you caramelize onions (even in bacon fat) in 5 minutes?

Ooh I know this one! A lil tiny sprinkle of baking soda and your sautéing onions will caramelize like a magic trick. It’s freaky.
posted by beandip at 9:02 AM on July 13


Also I adore this version of Mefi where an excellent recipe makes a good front page post. We need more of this. Also more eggs.
posted by beandip at 9:05 AM on July 13 [1 favorite]


alternately, you can use capers, dill, and shaved parmesan. you know, for variety.
posted by Xyanthilous P. Harrierstick at 10:01 AM on July 13 [1 favorite]


Also, try goat cheese in your deviled eggs and thank me later.

I just returned home with goat cheese along with the eggs, bacon, onions, and some smoked blue cheese.

Oh. And some goat's cheese. Per peeedro's advice above.

Will probably A/B test a couple of yolk/ingredient formulations. For science.
posted by mandolin conspiracy at 10:36 AM on July 13 [2 favorites]


What makes them 'deviled'?
posted by Pentickle at 10:49 AM on July 13


OMG, you need to check out the AskMefi thread TedW linked. Be sure to follow through to the audio chat at the end; it's delightful.

(definitely a candidate for Best of MetaFilter)


How did I miss that one? That is gold.

And not one person brought up wise King Solomon and the baby, which is literally the EXACT SAME ARGUMENT. Namely, that if you cut a baby or a deviled egg cup in half, all the important squishy stuff from the middle leaks out and makes a mess and it ceases to be useful to either party.

Therefore, offering half a deviled egg is an illogical statement and the OP merely corrected the illogical language input before processing the response.
posted by Slarty Bartfast at 11:00 AM on July 13 [3 favorites]


A lil tiny sprinkle of baking soda and your sautéing onions will caramelize like a magic trick.

They'll get brown, yes, but they'll also get mushier because the baking soda helps break down the cell walls. If you're making something like onion jam, it probably doesn't matter as much.

So, the question is do I caramelize the onions (45 minutes), thus doing what the title of the recipe claims that we're making or do I cook them for the 5 minutes listed in the directions?
posted by Weeping_angel at 12:18 PM on July 13


These could be made with any number of possible substitutions, depending on how incorrectly you’d like to follow the instructions of combining EGGS BACON CARAMELIZED ONIONS AND CHEDDAR CHEESE.
posted by emelenjr at 7:50 on July 13
[+] [!]


This is a great quiche recipe.

So, the question is do I caramelize the onions (45 minutes), thus doing what the title of the recipe claims that we're making or do I cook them for the 5 minutes listed in the directions?
posted by Weeping_angel at 15:18 on July 13
[+] [!]


Start cooking the onions 5 minutes before you start boiling the eggs, and by the time you've peeled the eggs you'll have burnt the onions.
posted by I paid money to offer this... insight? at 7:07 PM on July 13 [2 favorites]


Here is the secret about caramelizing onions: the Internet is all in some big scam to convince you it can be done quickly, but I’ve yet to figure out to what end. Even pre-internet convos seem to be in on it. It’s absurd and inexplicable to the extent that it feels like some sort of low-stakes conspiracy. Yes, you can cheat and use baking soda to make them turn brown, but that’s really not the same thing either. Generally speaking, doing it right involves 45+ minutes of stirring onions, and you have better things to do, like watching The Fifth Element on Netflix.

The secret: lean in to how long it takes to caramelize onions and use a slow cooker. Chop your onions up all fine and add a couple glugs of olive oil, maybe a chunk of salt, and put them in your slow cooker overnight on low or something. You’ll wake up to a home that smells like heaven itself, and your caramelized onions might even be ready to go (but not infrequently you’ll need to let them go for a bit longer). Ideally they should cook down to a quarter or less of their original mass, and if you started with a slow cooker full of onion, you should have enough caramelized onion to last you for — if you’re anything like me — nearly a whole week.
posted by DoctorFedora at 10:37 PM on July 13 [5 favorites]


The secret: lean in to how long it takes to caramelize onions and use a slow cooker.

One of the small slow cookers is perfect for a whole onion.
posted by mikelieman at 1:53 AM on July 14


One of the big slow cookers is even more perfect for many whole onions

OH ALSO I forgot to mention that it is important that you leave the lid slightly ajar so that the moisture can escape and let the onions cook down into a thick, jamlike paste full of hope, courage, and umami
posted by DoctorFedora at 2:53 AM on July 14 [2 favorites]


Mrs freecell is being a cooking pedant and says those are sautéed onions, not caramelized onions. But yum!

Mrs freecell is correct: while the recipe says "caramelized onions" (and those pictures I think probably show what it looks like when you make it with caramelized onions), the actual directions do not involve caramelized onions but simply onions sauteed in bacon grease. I didn't have time for caramelizing onions anyways (although I didn't know about that baking soda trick and I'm gonna hafta try that some time) since I had plenty of other cooking to do, so that's what I did. I also hit them up with a bit of paprika when I was finished, cuz they just seemed like they needed a little something. The results were gone in about 8 minutes and were popular with the folks who were quick enough to get some.
posted by mstokes650 at 8:58 AM on July 14 [1 favorite]


I made a batch of these earlier today. Mrs. Sourcequench and I agreed that they're delicious, and devoured the lot for lunch. This one is going in the semi-permanent "recipes from the Internet" binder.

The recipe calls for sautéed onions, not caramelized. I suspect it'd be yummy either way (and maybe prettier with the sautéed version -- probably why they did that for the picture). But sautéeing is way faster.

I too did the paprika, and feel it was the right choice, both in terms of flavor and presentation.

I happened to use uncured bacon, and needed to add a couple pinches of salt to the final mix. If your bacon is saltier to begin with, you might skip that.

Next time, I might add a little spice. Maybe cayenne, or even some sriracha sauce.
posted by sourcequench at 12:28 PM on July 14 [2 favorites]


Oh speaking of paprika, find and purchase pimenton, smoked paprika from Spain. It is amazing. I added a heaping teaspoon of it to pizza sauce and my pizza wound up tasting like it had pepperoni on it.
posted by DoctorFedora at 4:30 PM on July 14 [1 favorite]


Sounds wonderful! But if you start with six hard boiled eggs, how many deviled eggs do you end up with?

I think there is a clue in the fact that I use a dozen eggs, which makes 24 deviled eggs, but my deviled egg container has spaces for only 18.
posted by LEGO Damashii at 8:56 PM on July 14 [1 favorite]


mstokes650 made these for the MeFi20 party at Jessamyn's place. As soon as he put them down on the counter I grabbed one. It was delicious!

They didn't last long enough for me to grab a second.
posted by bondcliff at 6:54 AM on July 15 [2 favorites]


I didn't know about the existence of the eggs until I think ColdChef tweeted about them, and I went in search of The Eggs and they were NO MORE.
posted by drlith at 12:51 PM on July 15 [1 favorite]


My conclusion is: whatever the deviled egg recipe says, double it.

(You'll probably still run out, but it renders the "half a deviled egg" controversy moot.)
posted by sjswitzer at 1:07 PM on July 15


I can't eat dairy and deviled eggs have been a refuge. /weeps
posted by theora55 at 1:16 PM on July 15


I just made these. I sauteed rather than carmelized the onions in the bacon fat. In addition to the cheddar, I added a bit of goat's cheese, per peeedro's advice above, and I threw in some lovely Bleu Fumé from Quebec for a bit of je-ne-sais-quoi.

Oh speaking of paprika, find and purchase pimenton, smoked paprika from Spain.

I also have a canister of pimenton, so I added a good quantity of that.

Dear reader, je ne regrette rien.

chef's kiss

Behold.
posted by mandolin conspiracy at 2:23 PM on July 15 [3 favorites]


I made a double batch of these tonight and they were glorious. The leftovers are going to be amazing tomorrow morning for breakfast.
posted by beandip at 8:26 PM on July 15 [1 favorite]


Protip: If you find yourself with a quantity of filling that slightly outstrips the carrying capacity of your halved-and-hardboiled egg whites (because you went apeshit by using more than one cheese, thereby increasing the volume substantially), you can spread the remainder on some crackers.
posted by mandolin conspiracy at 10:07 AM on July 17 [1 favorite]


These are keto af.

I know what I'm doing this weekend (detrashing the local commons, then gardening at home).

But I now also know what I'm doing next weekend (eating these eggs forever).

Thanks, Nog!

THOG.
posted by turbid dahlia at 3:21 PM on July 18 [2 favorites]


I made this. Thank you from me and the other eaters.
posted by paduasoy at 6:11 PM on July 20


Update: so I made these yesterday, used the Instant Pot (actually a Breville Fast Slow Pro but whatever) for all the cooked bits, and added nduja to the mix, because I had some, and, boy.

I enjoyed them with habanero and mango hot sauce from Melbourne Hot Sauce. Others may enjoy them differently, but *thumps table* you will enjoy them.

Next time, I'm thinking: parmesan and chorizo.
posted by turbid dahlia at 9:34 PM on July 21


Making these tonight with 2 dozen eggs for lunch at work tomorrow. AND THE FREAKING WEBSITE WITH THE RECIPE IS DOWN!

Will figure it out and report back tomorrow.
posted by TedW at 5:01 PM on July 31


Just in case anyone is reading the posts down here, I found the same recipe here, should the link in the FPP go down again. I quadrupled the recipe and they were a huge hit at work; will definitely make again. I did find that I had to use a lot more (Dukes, of course) mayonnaise than called for; at least 2-3 times as much. I eventually stopped measuring and just kept adding mayo to the filling until I liked the texture. Also sprinkled smoked paprika on top.
posted by TedW at 12:50 PM on August 1


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