Deviled eggs with bacon and chives are a pretty common party food but this recipe takes it up a level with candied bacon and chive air. The candied bacon is crispy, sweet, spicy and smoky all at once while the chive air adds a fresh onion flavor with a hint of sweetness.
This recipe makes more bacon than you need to top the eggs with but I usually have trouble not eating a few pieces of it along the way. It calls for chipotle powder but you can use any chile powder of your choice, or omit it completely if you don't want the spiciness.
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Because they use modernist ingredients, these amounts are given in metric by weight. For more information on how to measure modernist ingredients check out this article.
Blend together the chives and water then strain into a wide, flat-bottomed container. Blend the lecithin into the mixture. It can stay at this stage for a few hours.
Preheat an oven to 350°F (175°C).
Cover a sheet pan with aluminum foil and place a wire rack on it.
Combine the brown sugar, cinnamon, and chipotle powder in a large bowl. Add the bacon slices and toss well to combine. Place the bacon in a single layer on the wire rack and bake for 15 to 20 minutes, until the bacon is cooked through and begins to crisp up. Remove from the heat, let cool slightly, and cut into batons.
Spoon the yolk mixture from the Basic Deviled Eggs Base into the egg white halves. Top with several pieces of candied bacon and some lemon zest.
Foam the chive juice by running the immersion blender in it. Try to keep the blender halfway out of the liquid so the air is more easily incorporated. This can sometimes take up to 6 or 7 minutes and there will still be liquid left at the bottom of the bowl. Let it sit for 1 minute to stabilize once there is a decent amount of foam on top.
Place a spoonful of the chive air onto each egg half then serve.
This article is by me, Jason Logsdon. I'm a passionate home cook who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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