Happy Tuesdeeeee friends!  I hope you are all having a good start to your weeks.  I’m in the midst of transitioning back to school for the spring semester.  We have clinic this week and work, next week classes start back up.  This break has been the longest school break I think I’ve ever had.  I’ve absolutely loved it and enjoyed having time to do things like go to the dog park, try hot yoga for the first time and clean our bathroom.  I have missed my school friends though and I’m looking forward to seeing them all again.

Another thing we’ve done over break is visited a new favorite restaurant, like 4 times in 2 months…  It’s good!  We were introduced to The Clinton Street Social Club by some friends right before finals.  It’s a really fun place that has live jazz music, a fun bar menu and amazing food.  I haven’t had anything there that I’ve been disappointed with yet.

One of the specials at the club is their Deviled Eggs.  Every day the chef comes up with a new special egg flavor.  We’ve had them twice now and both kinds were awesome!  Apparently they are all the rage in fancy schmancy restaurants these days.  I wouldn’t know as we don’t have too many fancy restaurants here in Iowa.

I don’t even remember the last time I had a deviled egg before we ate here.  I do know that the egg filling was pretty standard – mayo, mustard, onion???, paprika.  They’re fine for Easter brunch, but not something that I really crave and need to make for myself all the time, or something that I think to make for parties.

Let me tell you friends, after the Club’s deviled eggs, I knew I had to create my own.  These eggs are not your grandma’s deviled eggs.  I promise!

The ingredients in this recipe are nothing too outrageous because I just wanted to see how they would turn out.  Bacon and eggs – check. Add some cheese – check check.  We served ours with a squirt of sriacha sauce and they were incredible.  I can’t wait to create more flavors!

Who knows, maybe deviled eggs will make their party comeback this year?!?!?

First, I cooked the eggs in a way that I know I consistently get hard boiled eggs cooked all the way through, but not rubbery or with a green yolk.  Add the eggs to cold water, bring the water to a boil, and simmer for 18 minutes.

Time it guys.  Trust me on this one.  18.

In those 18 minutes you can start your filling.  Cook the bacon.  Drain it and cook the leeks in the bacon grease.  It’s all about flavor here, and bacon adds flavor.

Now, take the eggs off the heat and immediately start running cold water over them.  I just put the pot right in the sink and turn the faucet on so it’s barely streaming.  Then walk away and continue to cook your filling if it’s not done yet.  Or go chase your dog around the living room.  Whatever floats your boat.

Once the eggs are cool (about 5 minutes) go ahead and peel them.  I find the easiest way to do this is to crack the egg all over on the counter, and peel it under the water that was in the pot.  The water helps the shell peel off without completely mutilating the egg.

Once your eggs are peeled slice them in half lengthwise.  Go ahead and gently pop the yolks out into a small bowl.

Add the bacon, leeks, mayo, mustard, and parmesan to the yolks.  Mash the heck out of them until you have a nice smooth mixture.  Then you can either spoon or pipe the filling back into the egg whites.  I piped mine with a decorating bag and tip to make them look nice, but this is completely not necessary.

And voila!  Deviled eggs.

Eat with sriacha for a little extra devil.