Bacon and Chive Deviled Eggs
Why This Recipe Works
The first step to really good deviled eggs is making really good hard-boiled eggs. Boiled eggs that start in cold water are hard to peel because the proteins in the egg white set slowly, which gives them time to fuse to the surrounding membrane. When you try to remove the shell, parts of the white cling to the membrane, and the surface of the egg is unattractively pockmarked. Instead of a cold-water start, we place cold eggs directly into hot steam, which rapidly denatures the outermost egg white proteins, causing them to form a solid gel that shrinks and pulls away from the membrane. The shell slips off easily to reveal smooth, unblemished hard-cooked eggs. Chopped bacon, Dijon mustard, fresh chives, and white vinegar give bright flavor to the mashed-yolk filling.