One of the benefits of playing the paintball circuit and traveling all of New England hands down is the food. Because of the scenarios being both near and far, we get to travel to busy cities and small woodsy towns all along New England, which means we get the best of both worlds! We get the fancy schmancy restaurants and breweries of the bustling cities, but also the quaint family-owned restaurants and diners of the smaller towns. It’s a win-win!
Pfft… Go and get lit up with paint while toting my Planet Eclipse Etha 2 through the thick bush in the woods by day, then get wined and dined with the local fare at night. ::Sigh:: Now thats my idea of a hot date!
While we were at the Fall Combat Classics at Paintball Sports Inc. in Plattekill, NY we decided to stop in at the Mill House Brewing Company in Poughkeepsie. Good laaaaaawd it was everything I could ever dream of and more! Not only was our waiter quick to entertain me by speaking in his best fake German accent, but he introduced me to my first “Black & Blue” steak!
While my life has been turned upside down by the Black & Blue steak, we are not here to talk about that… Oh no, not at all…
We are here to talk about the Smokey Deviled Eggs that my German impersonating waiter convinced me to order.
Best. Decision. Ever.
They were delicate, creamy and a little spicey from the mustard. They had the perfect level of grease and fat from the bacon, AND were slightly smokey from the paprika! Everything I’ve been missing for all of these years!
I was a.b.s.o.l.u.t.e.l.y hooked and have since made my own version of them for every occasion I can muster! Oh, Fat Tuesday? Here are some deviled eggs! Oh, you’re on a diet? How cute, here are some deviled eggs! Super Bowl Party at work? Here are 2 trays of deviled eggs! You get the point.
6 Hard Boiled Eggs
3 Tbsp Light Mayonaise
1 Tbsp Sweet Pickle Relish; patted dry
1 Tbsp Dijon Mustard
Sliced Green Onions
Slice eggs in half lengthwise and gently remove the yellow yolks.
In a small bowl combine egg yolks, mayonnaise, relish, and mustard and puree until smooth.
Fill a piping bag fitted with a large circle or star tip and slowly pipe the filling back into each egg half and arrange on a platter.
Lightly dust each deviled egg with smoked paprika then top with the crumbled bacon and sliced green onions. Cover and refrigerate until ready to serve.