Bacon and Deviled Egg Salad – As Seen On Restaurant: Impossible – Robert Irvine

chefirvine.com

CampingCorgis

subheading: FOR THE DEVILED EGGS:

4 hard boiled eggs

1 tbsp Dijon mustard

1 cup mayonnaise

1 tbsp sriracha

1 tsp whole grain mustard

1 shallot diced

1 tsp Cajun seasoning

1 tsp chopped parsley

1 tsp chopped chives

1 pinch smoked paprika

subheading: FOR THE PICKLED RED ONIONS:

½ cup red wine vinegar

½ cup distilled vinegar

½ cup granulated sugar

2 tbsp honey

1 red onion, sliced

subheading: FOR THE SALAD:

12 oz thick cut bacon

Oil, enough for frying (if using a deep fryer)

3 tbsp sweet BBQ sauce

1 cup romaine hearts, shredded

8 oz cherry tomato, halved

¼ cup sliced pickled okra (store bought)

3 tbsp extra virgin olive oil

1 tbsp fresh lemon juice

1 cup feta cheese, crumbled

Directions at chefirvine.com

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