Bacon Challenge Detour: Deviled Eggs with Baconnaise

November 13, 2009

I’ve been searching for a vegetarian – or ideally a vegan – alternative to pork bacon that is crispy and smoky and delicious.  And by the way…I’m still looking!  Along the way, I found and tried an odd little product called Bacon Salt.  To be honest, I didn’t love it although I gave it kudos for originality.  :-)

The Bacon Salt people saw my review, and emailed me to see if I’d like to try the natural variety of the salt, as well as their Baconnaise, which is a vegetarian bacon-flavored mayonnaise type spread.  Well, this girl just saw Zumanity, which scared the tweet out of me, thanks for asking.  If I can survive that and live to tell about it, surely I’m tough enough to handle bacon-flavored mayo and more Bacon Salt, right?  Right?  Ehhh, ummm, sure…?

The bad news first. I still am not a fan of Bacon Salt.  Frankly, I think the “unnatural” version tastes better than the natural one.  The natural variety just tastes harsh and fake to me.

However!  The Baconnaise is another story.  The flavor is not bad.  It’s smoky, savory and bacon-ny, but pretty darn salty too.  I started thinking of how it might be used other than just lightly spread on a tomato and lettuce sandwich.  I think potato salad would be a good fit since potatoes drink up a lot of salt, but I don’t know how to make less than a giant washtub-sized vat of it so I settled on deviled eggs.

Baconnaise Deviled Eggs

5 or 6 large eggs
1 tblsp or more Baconnaise (can dilute with some plain mayo)
2 tsp dill pickle relish
1 tsp spicy brown mustard
Pepper to taste

Place eggs in a saucepan, and cover with water.  Bring to a boil and boil for 20 minutes.  Run cold water over eggs until cool enough to peel.  Peel, rinse and dry eggs.

Cut eggs in half lengthwise and remove the yolks to a small bowl.  Add all the other ingredients and mix well.  Add a little more Baconnaise to reach the consistency you like.  Fill each egg half, and refrigerate.  BigSis Note: I like to sprinkle my eggs with Penzeys Shallot Pepper before eating them.

The final verdict?  Baconnaise is pretty good, but it’s a little strong for me.  I’d recommend mixing it with regular mayo to smooth it out a smidge.  I think that’s what I’ll do the next time I make these eggs, or a vat o’ tater salad!


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