Everyone loves devilled eggs, especially when they look like jewels garnished with bacon and ethereal pieces of crispy Manchego. This firm cheese made of sheep’s milk is perfect for creating lace-like decoration.
- 150 g Agropur Import Collection Manchego
- 12 eggs
- 12 slices of bacon
- Food colouring
- ¼ cup mayonnaise
- Cayenne pepper
- Salt, pepper
Makes 24 egg halves
- Cover 12 eggs with cold water in a medium saucepan. Bring to a gentle boil and simmer for 11 minutes. Chill the boiled eggs in cold water.
- For a marbled effect, tap the eggs on a hard surface to crack the shells, without breaking the membrane. Roll them in a few drops of food colouring, then rinse with vinegar to set the colour.
- Remove the shells. Slice the eggs in two and remove the yolks. To the yolks, in a mixing bowl, add ¼ cup of mayonnaise, salt, pepper, and cayenne pepper to taste. Mix until very smooth.
- Fill the egg white halves with this mixture, and garnish with Manchego and bacon.
Manchego and bacon garnishes
- Preheat the oven to 400 °F. Cook the bacon for 12 to 16 minutes, or until very crispy. Drain the bacon on paper towels.
- Finely grate 150 g (5 oz) of Agropur Import Collection Manchego. On a baking sheet lined with parchment paper, sprinkle circles of cheese measuring 6.5 cm (2 ½ inches).
- Bake for 2 to 5 minutes, or until the cheese is bubbling and crispy. Remove the cheese crisps with a spatula, and allow to cool.
- Break the bacon and cheese into decorative shapes to garnish the eggs.