Satan’s SkinsMonday October 15, 2012
Recipe: Satan’s Skins
Summary: This warm appetizer echoes the flavors of that classic munchie, potato skins. Make the eggs ahead of time and cook ’em as you need ’em to keep the party going. Be sure to insulate the filling from the heat by completely covering the tops of the eggs with cheese, and don’t let the cheese brown, but just let it get good and gooey. Real bacon bits are available in jars at the supermarket. If you cook your own bacon, be sure to drain it well and let it cool to room temperature before adding to the mixture.
- 6 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
- 1/3 cup real bacon bits
- 2 tablespoons plus 1 teaspoon sour cream
- ½ teaspoon Dijon mustard
- 2 ½ teaspoons chopped pickled jalapeños, drained
- 3 teaspoons chopped fresh chives
- 1 tablespoon plus 1 teaspoon chopped onion
- Salt and black pepper to taste
- About ½ cup finely shredded cheddar cheese
- 1. Prepare the deviled eggs 4 hours before serving or up to overnight. Combine the thoroughly mashed yolks with the bacon, sour cream, mustard, jalapeños, chives, and onion. Taste, then season with salt and pepper.
- 2. Fill the whites evenly with the mixture, pressing it in firmly. Cover tightly with plastic wrap and refrigerate until ready to use.
- 3. When ready to serve, preheat the oven to 350 degrees F. Get a rimmed nonstick baking sheet or coat a baking sheet with nonstick cooking spray. (The rim is important so the eggs don’t roll off.) Place the eggs on the prepared sheet and sprinkle with the cheddar, making sure to cover the tops of the eggs entirely. Bake until the cheese is melted but not brown, 5 to 7 minutes, checking several times. Serve warm.