I should probably rename this blog to “Kale Addicts Anonymous” or “Sorry, I Cooked with Kale Again” or “Please Don’t Kill Me, But I Put Kale In it.” But seriously, don’t kill me. Let’s just get over the idea that people are “over” kale and realize how silly that is. It’s fine if you just don’t like it or if you had a kale overdose and can’t bear the thought of it anymore. But to stop liking something just because it’s popular is dumb. Ugh, I find myself defending kale way too often.
I put kale in and on these deviled eggs, BUT I also put bacon on them. The whole idea was to make a sort of “green eggs and ham,’ but then I couldn’t decide if that was ridiculously cheesy or not. In any event, these deviled eggs are the perfect St. Patrick’s Day treat.
To be fair, I only really wanted to make deviled eggs because I was gifted with this lovely platter for Christmas and hadn’t had the chance to use it yet. I’m sorry, but this is the most adorable platter I’ve ever owned and I’m pretty sure I’ll bring it out at every gathering I have in my life from this point forward.
Not only are deviled eggs ridiculous day to make, but I’m not sure there are many people in this world who would turn them down. I could probably eat an entire platter of them… Which should probably be too embarrassing to admit… But I don’t really care.
My favorite method for hard boiling eggs involves simply placing the eggs (I used 6 in this recipe) in a single layer in a medium-sized saucepan and covering them with about 1-2 inches of cold water. Then, I bring the water to a boil and immediately move saucepan off of heat and cover it. I let it sit for about 12 minutes before draining water and running cold water over the eggs to immediately stop cooking. It works every time. Even if you totally forget about the eggs sitting in the saucepan and let them go for over 12 minutes, they’re likely still going to be A-OK.
There is an extra step involved in these deviled eggs and that involves baking kale. You don’t need too much of it, so I’d say baking about a cup of kale leaves is enough. Unless of course you want to snack on it all day, which you may not be able to resist. I tossed my kale in about a tablespoon of olive oil and then spread it out on a foil-covered baking sheet. I sprinkle it with sea salt and let it bake at 375 degrees for about 10-13 minutes, until nice and crispy.
The rest of it is easy! Especially if you’re an egg peeling pro. Chris taught me a new way to peel a hardboiled egg… In a glass! It kins of worked, but I think I need more practice. I’ve also heard about using a spoon, too.
Once eggs are peeled and sliced in half lengthwise, scoop out the egg yolks and place in a medium-sized bowl. Stir in the 1/4 C light mayonnaise, 1 t dijon mustard, 1/3 C finely chopped kale (not cooked), 1/4 t red hot pepper flakes, and 1/4 t paprika.
Then I scooped that egg white mixture back into the eggs.
Now for the fun part. I topped each deviled egg with crumbled bacon (I used 2 slices total), 1 t chopped chives, and a little bit of that crispy baked kale.
And there you have it… Green eggs and ham. With none of that scary artificial food coloring! And though they’re packed with kale, they’re kind of sneaky about it. I promise that even if you think you’re “not a kale person,” you will not be offended by these.
Yes, they’re an incredibly delicious appetizer, but they’re also one of the most portable. No having to get to your host’s house and ask if you can use their oven.
If you have a deviled egg chicken plate, you can simply cover it in plastic wrap and refrigerate until ready to transport. If you don’t, you can always cut a little bit off the bottom of the eggs so they will stand on their own on a regular plate.
I’m posting these right now because I think they’re kind of perfect for St. Patrick’s Day… But also for Easter. Really, there’s no bad time for deviled eggs. I don’t even understand why people aren’t making these on more of a regular basis, like say, for dinner instead of just for parties…
I could eat at least 6 of these before starting to feel like mayyyybe I won’t have room for the rest of dinner. But even then, I’d probably still continue eating them. So, let’s just call them the perfect Monday night meal, OK?
What’s your ideal Monday night meal?
Kale and Bacon Deviled Eggs
- 6 large eggs
- 1 C kale leaves plus 1/3 C finely chopped kale
- 1 T olive oil
- Sea salt
- 1/4 C light mayonnaise
- 1 t dijon mustard
- 1/4 t red hot pepper flakes
- 1/4 t paprika
- 2 slices crispy cooked bacon
- 1 t finely chopped chives
- Place eggs in a single layer in a medium-sized saucepan and cover with about 1-2 inches of cold water.
- Bring water to a boil and then immediately move saucepan off of heat and cover it.
- Let the saucepan sit for 12 minutes before you drain water and run cold water over the eggs to immediately stop cooking.
- While eggs are cooking, pre-heat oven to 375 degrees and mix 1 C kale leaves with olive oil in a small bowl.
- Place kale on a foil-lined baking sheet and sprinkle with sea salt.
- Bake at 375 degrees for 10-13 minutes, until kale is crisp.
- Once eggs have cooled a bit, peel them and then slice them in half lengthwise.
- Scoop out yolks and place in a medium-sized bowl. Add mayonnaise, dijon mustard, finely chopped kale, red hot pepper flakes, and paprika and stir until combined.
- Scoop egg yolk mixture back into egg whites.
- Top deviled eggs with crumbled bacon, crumbled baked kale, and chopped chives.