The Consumer Reports staff was in for a treat when the celebrity chef Aaron McCargo Jr., host of the Food Network’s "Big Daddy’s House," paid a visit to our cafeteria and whipped up an unforgettable lunch. His passion for bold flavors, comfort food, and barbecue was evident in his mouthwatering ribs, macaroni salad, and collard greens.
McCargo was curious about the way we evaluate products in our food sensory and tasting lab, so after lunch we gave him a little demonstration using one of his creations—horseradish deviled eggs. We had prepared the recipe using two types of mayonnaise—a private label brand and a national brand —to see if he could tell the difference. Watch the video to see his verdict and try his recipe below for yourself.
—Maxine Siegel, R.D
Holiday Horseradish Deviled Eggs
4 slices of bacon
6 eggs
3 tablespoons mayonnaise
½ teaspoon cayenne
2 tablespoons prepared mustard
1 tablespoon prepared horseradish
Pinch salt
Pinch cracked black pepper
2 tablespoons thinly sliced scallion greens
Preheat the oven to 400° F. Put the bacon on a sheet tray lined with a wire rack and bake until crisp, about 18 to 22 minutes. Remove the bacon from oven, allow to cool and then crumble.
Put the eggs in a small saucepan and cover them with salted water. Bring the water to a boil over medium heat, then cover, and remove the saucepan from the heat. Allow the eggs to sit for 10 minutes. Remove eggs from pan and shock in ice water. Peel the eggs and cut in half. Remove the yolks to a medium-sized bowl. Add the mayonnaise, cayenne, mustard, horseradish, salt, and pepper. Mix until smooth and creamy. Put the mixture into a piping bag. Arrange the egg whites on a serving platter. Pipe a heaping tablespoon of the egg yolk mixture into each of the egg whites. Sprinkle each egg with some bacon and scallions. Serve.
Recipe courtesy of Aaron McCargo Jr.
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