Recipe: Milton's Cuisine & Cocktails' Deviled Farm Eggs
Ingredients:
1 dozen extra large eggs
1/4 cup bacon (cooked and chopped)
1/2 cup mayonnaise
1/4 cup basil (chopped)
1 avocado (diced)
2 tablespoons fresh lemon juice
Recipe:
In a small pot, place the eggs and cover with cold water about an inch above the eggs. Heat the eggs on the stove at high heat until it comes to a rolling boil. Turn off the heat and cover with aluminum foil for 10 minutes. Uncover the pot and place the eggs in an ice water bath for 20 minutes. Peel the shell off of the eggs and cut them in half. Separate the yolks from the whites, reserving the whites and placing the yolks in a mixing bowl.
Next, whip the cooked egg yolks, bacon, basil, and mayonnaise until creamy and fluffy. In a separate mixing bowl, toss the diced avocado in the lemon juice. With a rubber spatula, fold the avocado into the egg mixture. Season with salt and pepper. Place in a piping bag and fill the cooked egg whites as much as possible. Top with smoked paprika aioli, arugula oil and crispy shallots.