The Cosmopolitan Cook prepares holiday cooking with a twist

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A lot of you will be throwing parties, or attending a potluck this holiday weekend.

The Cosmopolitan Chef Ragan Oglesby showed us some recipes sure to impress your friends and family!



Maple Bacon Deviled Eggs




8 hard-boiled eggs

4 strips Apple-wood bacon thick cut. (1or 2 pieces to eat when you are done!)

brown sugar

1/4 cup mayonnaise

1/2 tablespoon fresh parsley, chopped

1/2 tablespoon sweet pickle relish

1/2 tablespoon scallions, chopped

Salt to taste




Sprinkle brown sugar on applewood bacon strips and bake in oven at 350 F for 12-15 minutes and on the flip side another 15 minutes.  Bacon should be placed on a wire rack over a cookie sheet, so that the drippings fall into the cookie sheet.  Use a wire rack to cook the bacon because the air can circulate around the bacon making it crispy.  Set aside and allow to cool.


Put the cold eggs in the bottom of a medium pot and cover with cold water.  Bring water to a boil and remove the pan from the heat.  Cover the pan with a lid and let stand for 12 minutes.  Drain the eggs and rinse with cold water.  Let the eggs cool a bit and then peel when they are still warm (eggs are much easier to peel when they are warm).  After they are peeled, you can then store them, covered, in the fridge.


Combine mayonnaise fresh parsley, sweet pickle relish and scallions.  Salt to taste. Mix until smooth and creamy.  Put the filling in a resealable bag.  Cut one end off and pipe the filling into the egg whites.  Sprinkle with the bacon shards and before serving.



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