Easter brunch is consistently one of my favorite meals of the year. This year I got to enjoy a beautiful first day of Spring/Easter brunch hosted by my dear friends Bryce and Matt in their charming home. Matt is a talented cupcake chef and Bryce is an event planner so it goes without saying that their’s is one of the best guest lists to be on. As didn’t surprise me in the least, their decor was subtle yet eye catching and everything they served was to die for!
I couldn’t get enough of their paper fan window display of soft pastels with pops of gold. It tied in so nicely with the gold accents in the ceramic rabbits ears that were nestled on the food table and mimosa bar. Their impressive spread included three unique versions of deviled eggs, homemade ham and cheese pastries, some mouth-watering stuffed mushrooms, and of course, a killer mimosa bar.
Daniel and I got to spend the Easter holiday with his family in Williamsburg. I wanted to contribute a side-dish that wowed and nothing could have been better than the bacon gouda deviled eggs that Bryce and Matt had served the previous weekend. I begged Matt to figure out the recipe since he had come up with it on the fly (so jealous of that skill) and am so excited to share it along with these lovely shots from their Easter brunch feast.
The Bacon Gouda Deviled Eggs were a huge success at our family’s Easter brunch and a great way to use all those decorated Easter eggs we had left over.
You will need:
- 12 eggs
- 1/2 to 3/4 cups of mayo (I used olive oil mayo)
- Black pepper to taste
- 1 tbs of spicy brown mustard
- 1 tsp of liquid hickory smoke
- 2 oz finely grated gouda
- 4 slices of bacon (Reserve 2 strips for garnish)
Put eggs in cold water and bring to a rolling boil. Turn off heat, put lid on pot, and let sit for 11 minutes. Put eggs in cold water to stop the cooking process.
Place bacon on a foil linked baking sheet, sprinkle liberally with pepper. Put in middle rack of a cold oven and set to 385 degrees. Let cook for 20 minutes or more for desired level of crispiness. Drain on paper towels and finely chop.
Cut eggs longways and remove yolks. Mash yokes together with the mayo, salt, pepper, mustard, liquid smoke, and gouda. When you reach a smooth constancy, put mixture in a pastry bag and pipe into egg white halves. Garnish with bacon and enjoy!
Deviled eggs might be my new thing! Please email me your favorite recipes or share the link in a comment below.