BACON AND EGG DIP

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Bacon and Egg Dip image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 11

6 hard-boiled eggs, peeled, whites and yolks separated
2 tablespoons real mayonnaise, such as Hellmann's, plus more if needed
2 tablespoons dill pickle relish
1 tablespoon Dijon mustard
1 tablespoon minced shallots
1 tablespoon cider vinegar, plus more if needed
2 teaspoons finely shaved chives
1 teaspoon chopped fresh dill
1/4 cup liquid bacon fat (warm slightly if solid)
Salt and freshly cracked black pepper
Assorted crudite such as baby carrots, fennel, celery and cherry tomatoes, for serving

Steps:

  • Chop the egg whites and yolks separately and put them in separate bowls.
  • Add the mayonnaise, relish, mustard, shallots, vinegar, chives and dill to the yolks and whisk until smooth. Whisk the bacon fat into the yolk mixture. Loosen with more vinegar or mayonnaise if necessary. Fold in the chopped egg whites and season with salt and pepper.
  • Serve with assorted crudite for dipping.

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