Butternut Squash & Bacon Deviled Eggs

 

 Another Must do recipe from Snixy Kitchen! She is my new favorite and I love her for her ingredient transformations!

Butternut Squash & Bacon Deviled Eggs

Butternut Squash and Bacon Deviled Eggs

Author: Sarah Menanix

Yields: 12 deviled eggs

 

Ingredients

• 1 small butternut squash (.75 to 1 pound)
• 6 large eggs
• 2 tablespoons mayonnaise
• ⅛ teaspoon cayenne, plus more for sprinkling
• ⅛ teaspoon salt
• ⅛ teaspoon nutmeg
• 2 slices of cooked bacon, crumbled

Instructions

1. Cook the butternut squash. Prick the squash with a fork several times. You can roast the whole pricked squash at 375°F for about 30 minutes, until tender. Alternatively, you can microwave it for 5 minutes, cut it in half lengthwise, and microwave both halves cut-side down for another 5-8 minutes, until tender. When the squash is tender, remove and discard (or save) the seeds and scoop out the filling.
2. Place the cooked squash in a food processor or blender and blend until smooth. Measure out 6 tablespoons of squash for the deviled eggs.
3. Meanwhile, hard-boil the eggs. Place the eggs in a large pot and cover with at least 2 inches of cold water (*see note). Bring the water to a rolling boil over medium-high heat. Remove the pot from the heat and cover for 11 minutes. Remove the eggs from the pot and run them under cold water to stop the cooking. When they're cool enough to handle, peel the eggs, slice them in half lengthwise and scoop out the yolks into a mixing bowl.
4. Add the 6 tablespoons of butternut squash purée to the bowl with the yolks, and mix. Add the mayonnaise, cayenne, salt, and nutmeg and mix until smooth (you can also return this mixture to the food processor or blender if you want it super smooth).
5. Divide the filling among the egg halves (either using a spoon or pipe it in using a piping bag).
6. Top with a few crumbles of cooked bacon and sprinkle cayenne on top. Refrigerate until serving.

Last Night's Dinner Salad

What a yummy dinner it was! Served with a fresh baguette, this modification of Tasty Kitchen's Deviled Eggs in a Nest of Butter Lettuce made a perfect summer dinner for 6. I was able to use butter and romaine lettuce from the garden, but also bought a head of butter lettuce at Hannaford's. I added the first of our Sweet 100 and Sungold tomatoes to the salad. I also added shaved steak, left over from Monday's steak dinner, cooked a la our friend Brucepedia.













The biggest change I made was the salad ingredients and the deviled eggs. I used 8 eggs, and the funny part is that not knowing SP ate a broken half, no explanation of even numbers and multiples of two kept Daughter from counting 15 eggs. We love lots of laughter in our kitchen!

I doubled the dressing (recipe below) and it was perfection - I will be using it again! So that any left overs would save well, I let everyone dress their own. The serving tray was picked clean in the end but we do have leftover dressing - hooray!

In making the deviled eggs, I added fresh tarragon from the front garden bed. I did find that the amount of dressing added made them rather watery and messy, so next time I will use less of the dressing. In an attempt to dry it up a bit I added some white pepper, ground sage, and mustard powder. They were super yummy!

Dressing Ingredients

• ½ cups Light Mayonnaise
• 3 Tablespoons Dijon Mustard
• 2 Tablespoons Honey
• 4 teaspoons Rice Wine Vinegar

Dressing Preparation Instructions

1. Whisk mayonnaise, mustard, honey, and vinegar in a small bowl.

* this is a great honey Dijon recipe!

2. * Mash 5 tablespoons of the dressing into the yolks to make a smooth filling.

*Next time I will use less of the dressing. I like my deviled egg stuffing to be stiffer. I hope to return to this recipe and rewrite my version.

(Dressing, filling, and eggs can be covered and refrigerated overnight.)

Deviled Eggs on Butter Lettuce with Honey Mustard Dressing

Before I lose this recipe for the third time, I am blogging it! This is another wonderful looking recipe from Tasty Kitchen.
I am making a version of this for dinner tonight, except I will be adding some shaved steak that is left over from yesterdays lunch. I will take pictures and add later.




Deviled Eggs on a Nest of Butter Lettuce with Honey Mustard Dressing