Œufs mimosa à l’ail fumé et au bacon confit

Ingrédients

• 1/2 Pound thick-cut bacon
• 3 Tablespoon light brown sugar, packed
• Pinch cayenne pepper
• 8 Large large eggs, hard-boiled and peeled
• 1/2 Cup mayonnaise
• 3 Tablespoon chopped roasted garlic
• 1 Tablespoon smoked paprika
• Juice of 1/2 lemon
• 1/4 Teaspoon red pepper flakes
• Kosher salt, to taste
• 2 Cup Flamin' Hot Cheetos, finely crushed
• 2 Tablespoon finely chopped fresh chives

Préparation

1. 1

   Preheat your Traeger to 350°F with the lid closed for 15 minutes.

2. 2

   Make the candied bacon: Set a wire rack over a baking sheet. Lay the bacon strips in a single layer on the rack. Sprinkle evenly with the brown sugar and a pinch of cayenne. Place the baking sheet on the grill grates and cook until the fat is rendered, the sugar is caramelized, and the bacon is crisp, about 15 to 20 minutes. Transfer to a clean wire rack and let cool completely. Cut into 1-inch pieces.

3. 3

   Meanwhile, halve the hard-boiled eggs lengthwise. Pop the yolks into a medium bowl and arrange the whites on a serving platter.

4. 4

   Make the filling: Mash the yolks with a fork until no large lumps remain. Add 1/4 cup of the mayonnaise, the roasted garlic, smoked paprika, lemon juice, and red pepper flakes. Stir until smooth. If the filling looks dry or stiff, add more mayonnaise, 1 tablespoon at a time, until creamy and pipeable. Season with salt to taste.

5. 5

   Transfer the filling to a piping bag fitted with a large round or star tip. Pipe the filling generously into each egg white half.

6. 6

   Sprinkle the crushed Flamin' Hot Cheetos over the filled egg halves, covering the filling. Scatter the chives evenly over the top. Place one piece of candied bacon on each egg half. Serve immediately.