“Deviled” Jammy Eggs with Bacon, Cornichons, Crushed Potato Chips, and Chives
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Makes
8 halves 1x
Time
25 minutes
Scale
Ingredients
4 pieces thick-cut bacon
Black pepper, to taste
Brown sugar, to taste
4 large eggs
Salt, to taste
~3 tablespoons mayonnaise, for garnish
4–6 cornichons (preferably Maille), finely chopped or sliced, for garnish
Handful potato chips, crushed, for garnish
Instructions
Preheat the oven to 385°F. Place bacon on a rack over a sheet tray, season generously with black pepper and brown sugar, and cook for 15-20 minutes (depending on your preference for crispiness, and don’t forget to save the bacon fat afterwards).
Bring a medium-sized pot of water to a boil. Using a large spoon or spider strainer, gently add the eggs to the pot and cook for seven minutes. While you wait for the eggs to cook, prepare an ice bath and your garnishes. Once the eggs are cooked, transfer them to the ice bath until they’re chilled, then peel them and halve them. Top with a dollop of mayonnaise, cornichons, cooked bacon, and crushed potato chips.