Bagel and Lox Cheese Ball

Bagel & Lox Cheese Ball
As an only child who lives halfway across the country, it’s safe to say that when I go home to visit my family, it’s a pretty big deal. If you’re an SNL fan, you couldn’t have missed this year’s Thanksgiving sketch by the ladies of the cast about heading home for the holidays – Back Home Ballers – which feels like an only slightly exaggerated version of my reality. What can I say? My mom misses me a whole lot (it’s mutual, Mom! Promise!). While home a few weeks ago, I was greeted two Saturday mornings with the biggest perk of being a long distance daughter – fresh-baked Jersey bagels! Still slightly warm in the center, they were perfectly chewy and heavily covered in a dense “everything” style mix of sesame seeds, poppy seeds, coarse salt, garlic, and onion. Gah, so delicious!Bagel & Lox Cheese BallThese bagels reached true “baller” status, though, when my mom broke out the surprise of lox and cream cheese to go along with them. We bonded over this treat when I was little; when the sight and smell of lox saw my dad scurrying from the kitchen with his nose pinched and me following suit just because it seemed the silly thing to do. Left to enjoy her luxe bagel alone, my curiosity eventually got the better of me and I returned to the table one morning and asked my mom for a bite. I had never tasted anything so savory and so delicious! I was hooked and from then on it became a special, once-in-a-blue-moon treat shared between mother and daughter – my dad stayed firm in his position on the matter.

Bagel & Lox Cheese BallWhen I returned to Minneapolis after Christmas this year, I brought back with me some fresh bagels for Bear and I because that’s the kind of girlfriend I am. One who travels with food in her luggage to bring you a familiar taste of home. We gobbled them up in just three days (what? they go stale fast!) and each time I bit into one, I sighed and spoke about the bagel and lox of weeks ago. Laying in bed on the night of the last bagel, I fantasized about the bagel and lox plate at a cafe I used to get here in Minneapolis that was truly a tasty feast, save for the hard, dense bagels they served with it. The Midwest has many perks, but bagels aren’t one of them. At any rate, this bagel plate came with a mound of garlic and dill cream cheese, capers, thinly sliced purple onion, and tomatoes. Mixing and matching ingredients between bites of lox and everything bagel was an indulgent pleasure, but one I’d foregone in recent years because of those disastrous bagels that accompanied it.

Bagel & Lox Cheese BallBut wait – I had cream cheese and purple onion in the fridge…and capers too! I even had, after examining the specifics, all the spices and seeds I’d need to make an everything bagel. All I was missing was the lox itself and that certainly wouldn’t be hard to find. I was onto a re-creation of sorts as I drifted off to sleep. Thing is, though, I knew even as my dreams found me that night that I didn’t want to be bothered making bagels – and anything store-bought out this way was just going to be a cruel, doughy joke even if it was to be smeared with all the right fixin’s. Enter: the bagel and lox cheese ball that came to mind the next morning. Sleep really is good for the brain!

Bagel & Lox Cheese BallIf you’ve spent any time on Pinterest lately, you’ve seen that the humble cheese ball is having a renaissance right now and truly, thank goodness! Why did cheese balls ever go out of fashion? While they might not necessarily be the most chic thing, I’m willing to bet that there’s never any left at the end of a party, no matter what you add to them or what you roll them in. A bagel & lox cheese ball seemed like a natural next step, adding in all the familiar toppings and flavors within the ball itself and covering the whole thing in the crunch reminiscent of my favorite bagel.

It sounded so good in theory, but the execution was tastier than I could have even imagined! All of the flavors I dreamt about, enjoyed around the table with my mom, are right here in this cheese ball. The perfect bite, but wrapped up into one adorable, party perfect sphere! Served with bagel chips or rye crackers, this is the perfect cheese ball for a brunch spread or an afternoon tea party. Won’t you give it a try?

Bagel and Lox Cheese Ball
Yields one cheese ball, approximately 3 inches across

Ingredients
1 8-ounce block of cream cheese, softened
2 Tablespoons of thinly sliced green onions
2 Tablespoons of finely minced purple onion
1 Tablespoon of nonpariel capers, roughly chopped
3 ounces of lox or smoked salmon
Fresh cracked black pepper
1/4 cup of toasted sesame seeds
3 Tablespoons of poppy seeds
2 Tablespoons of dehydrated onion flakes
1 teaspoon of garlic powder
1-1/2 teaspoons of coarse salt (I go a little light on the salt because of the salt in the ball itself)

Directions
Leave the cream cheese out to soften for a few hours or microwave for 30 seconds or until soft to the touch and set aside. Slice the green onions, the purple onion, the capers, and the lox. Add all aforementioned ingredients to cream cheese and crack in about half a teaspoon of black pepper. Combine thoroughly together. Put bowl directly into the refrigerator, uncovered, and allow to sit for 30-45 minutes. In the meantime, cut a 14″ piece of plastic wrap and lay on a flat work surface. After the time has passed, remove the cream cheese mixture from the refrigerator and spoon into a big mound in the center of the plastic wrap. Draw sides and edges of the wrap up together toward the center, shaping the mixture into a ball and twist the plastic wrap tightly shut. Finish shaping the plastic wrap-covered ball into as round a shape as possible. Return to a clean bowl where it will help hold the shape and place in the refrigerator for at least 2 hours.

While the cheese ball is resting and firming up, prepare the “everything” bagel coating. Preheat oven to 350°F. Combine the sesame seeds, poppy seeds, dehydrated onion flakes, garlic powder, and salt in a bowl and than pour, in a single layer, onto a baking sheet. Bake in oven for 4-5 minutes or until the mixture is toasted. Keep an eye on these, as they go from toasted to burnt in a second. When finished, remove seeds from pan immediately and allow to cool completely.

When the topping is cooled and your cheese ball has had time to firm up, remove the latter from the plastic wrap and roll in the the toasted “everything” mixture, being certain you cover the cheese ball completely in the topping. Serve immediately.

Fennel, Onion & Fontina Pizza

Most of the memories I have of my father’s parents revolve around food. Due to the complicated nature of family, I didn’t grow up around them to the extent I did my mother’s parents. With the latter, we were together almost every weekend, vacationed together, and lived mere blocks away for the first few years of my life. My grandparents on my Dad’s side, Rose & John (seen below with my great grandmother between them), lived in apartment projects for the elderly in Hoboken, NJ, before it’s renaissance of the past decade. They were complicated people. Always kind to me, but there was a persistent and underlying tension present because of my dad’s strained relationship with his father stemming back to childhood.

Grandma & GrandpaAs a result, we didn’t visit often and when we did, it was more a result of my mom having to work on a weekend and my father thinking he could kill two birds with one stone: visit his parents and get us fed well at the same time. Though my memories of them are few and fleeting – they both passed within a year or so of one another when I was in the range of 10-11 years old – gathering around their tiny kitchen table with the heavy, clear, vinyl tablecloth remains one that is firmly in place.

Seated here, I marveled at the food they turned out of their tiny kitchen – dishes and ingredients that were largely unfamiliar to me, but which introduced me to the culture of this side of my family (Italian-American) that my mother’s side seemed less connected to. Fish cakes made with baccala at Christmas, celery logs stuffed with blue cheese alongside antipasto, the very best rice balls (arancini if you’re fancy) that I’ve had in my life – all of these things laid across the table with the gentle encouragement to try new things and flavors.

It’s from my grandparents that I fell in love with fennel. What 7 year old is like, “More fennel, Grandma!” but that was me. I happily crunched on it between courses as a palate cleanser (I knew nothing of this, of course, only that it was delicious and crunchtastic) and marveled at its completely different flavor when my grandfather served it baked as a gratin aside homemade braciola. They had me hooked on fennel early and my love for it is still going strong.

This pizza brings together the sweet taste of cooked, caramelized fennel and the slight anise flavor it has raw by scattering some of the fennel fronds over top. Layered with sautéed onions and creamy fontina cheese, it’s a delicious take on a vegetarian pizza option and works well right in your oven or, now that it’s warming up, on the grill. Serve it with a big salad for dinner or cut it into small strips for an appetizer; it’s completely malleable to all kinds of meals and occasions. If you’re not sure that you like fennel, or have only had it raw, give this recipe a try. The transformation between raw and cooked is night and day and that sweet flavor, coupled with the salty cheese, and the garlic and onions make for a perfect mouthful. Take it from 7-year-old me and give fennel a try!

Fennel, Onion & Fontina Pizza
Yields one pizza

Ingredients
1 pizza dough
1 bulb of fennel
1 large onion
2 cloves of garlic, minced
7 ounces of fontina cheese, grated
1 cup of shredded mozzarella cheese
Salt & pepper
Olive oil
1-2 Tablespoons of cornmeal

Directions
Remove your pizza dough from the refrigerator about 20-30 minutes before you’re going to assemble your pizza so that it has time to soften a bit and becomes pliable. Sprinkle cornmeal over baking sheet and set aside. Preheat oven to 425°F.

In a small bowl, pour 1/3 cup of olive oil and add two cloves of minced garlic and some cracked black pepper. Microwave on high for 30 seconds, or until you just start to smell the garlic, and remove. Set aside.

Peel the onion and slice in half, cutting uniform 1/4″ half-moon slices. In a large, non-stick frying pan, drizzle 2 teaspoons of olive oil and apply a medium high heat. Add the onions and cook, stirring occasionally. Once the edges start to turn brown, drop the heat to medium and cook until they are brown throughout and slightly translucent. Before removing them from the pan, salt and pepper them lightly, stir, cook an additional minute or two and then set aside in a separate bowl. Return the pan to the stove and drizzle with an additional teaspoon or so of olive oil. Remove the fennel stems and peel off the first layer of the bulb. Slice the bulb in half and cut each half into 1/4″ half moons. Sauté the sliced fennel over medium heat with a little bit of salt and pepper, allowing it to cook until softened and golden.

Unroll the pizza dough and stretch it accordingly to form the crust. When the dough has reached the size and shape you’d like, brush it with the garlic-infused olive oil and place in the oven for 5 minutes. While the crust is par-baking, grate the fontina and pick off some of the fennel fronds and set aside. Remove the par-baked crust from the oven and layer the onions and fennel over top. Top vegetables with both cheeses and cover with fresh cracked black pepper. Drizzle with a little olive oil if desired and bake for 10-12 minutes or until crust is golden brown and cheese is completely melted and bubbling. When finished, remove from oven, sprinkle with fennel fronds, and allow to stand for 5 minutes before slicing.

Oscar Night Soft Pretzels

Oscar Night Soft PretzelsWhile everyone else is prepping their best popcorn butter seasonings (yum!), I decided to go a different route for Oscar night this year and bake off some soft pretzels to graze on. From the red carpet to the closing credits, these O-shaped pretzels will be a perfect treat alongside some spicy mustard, a homemade cheese sauce, and of course something bubbly.

Soft Pretzel DoughYou might think soft pretzels are a bit ambitious for a night that should be spent firmly planted on your couch half-listening to speeches and half-Googling designers from the night’s best and worst dressed lists. Truth is, you can easily do about 50% of the work that these require the morning of (or night before if you’re planning on making them for a brunch) and bake them off right before you’re ready to serve them. These are best hot, of course, right out of the oven, allowing them only enough time to cool so that you can handle them without wincing. They’re good room temperature too, but can easily be re-warmed in a low oven or in the microwave for a few seconds to soften them back up.

Oscar Night Soft PretzelsDepending on the thickness that you roll these, they’re either more crisp or more fluffy and, honestly, if asked to pick which one I lean toward, the jury is still out. I love the deep, yeasty taste that the darker brown, more well-done pretzels take on, but I also swoon at the pillowy interior and soft chewiness of the lighter, thicker rings. Experimenting with shapes will also alter the kinds of doneness and texture you get after their 14 minutes is up; along with the O’s for the Academy Awards, I made a few in traditional pretzel shape, twisted logs, and even tiny pretzel balls. The ability to get creative here is high, if you like.

Oscar Night Soft PretzelsYou can also try out different toppings beyond the traditional coarse salt, which I used for some of these. The rest, I sprinkled liberally with a Montreal-style steak seasoning, which incorporates dried onion, garlic, cracked black pepper, and other spices. It made the pretzels taste almost like an everything bagel. So good! These soft pretzels serve not only as a tasty canvas, but also a festive way to ring in your evening with Oscar…and Lupita Nyong’o who should win every single award up for grabs because – perfection.

Oscar Night Soft Pretzels
Yields 8 pretzels; recipe from here.

Ingredients:
1-1/2 cups of warm water
1 Tablespoon of granulated sugar
2 teaspoons of table salt
1 packet (or 2-1/4 teaspoons) of active dry yeast
4-1/2 cups of all purpose flour
4 Tablespoons of unsalted butter, melted
10 cups of water, for boiling
2/3 cup of baking soda
1 egg yolk beaten with 1 Tablespoon of water to produce an egg wash
Coarse salt, steak seasoning, for topping

Directions:
Combine the warm water, sugar, and salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for approximately 5 minutes, or until the mixture begins to bubble. Add the flour and butter into the bowl and, using the dough hook attachment, mix on low speed until all of the ingredients are incorporated. Next, increase the speed to medium and knead the dough until it is smooth and pulls away from the side above the bowl, about 4-5 minutes. Prepare a large bowl by rubbing it lightly with oil. Remove the dough from the hook and place in bowl, covering it with plastic wrap and leaving it in a warm spot until the dough has doubled in size. The rise takes about an hour, but truth be told, the longer the dough sits, the more flavor emerges. For both this reason and the fact that these are a bit time-consuming when having company visit, I allowed my dough to rise for the hour on top of a warm oven (265°F or so), then shut the oven off, let it cool for about an hour and a half, and then popped my bowl in and let the dough hang out in that dark, still slightly warm spot, overnight.

In the morning (or whenever you’re ready for the next step post-hour-long rise), pre-heat your oven to 450°F and bring a large pot of water (about 10 cups) and 2/3 cup of baking soda to a rolling boil. While waiting for it to come up to temperature, divide your dough into 8 evenly sized balls and, on an oiled surface, roll the balls into 24″ logs. Shape the logs into whatever shape you like being sure to press a bit firmly on the places where dough must adhere to dough, like when closing the two ends to form an “O,” for example. When the water is boiling, drop each pretzel (2 maximum, you don’t want them to touch) at a time into the boiling water and allow to cook for 30 seconds. They will initially sink and then float to the top. Gently, with a slotted spatula, remove the pretzels from the water, allowing them to drip off before placing them on a baking sheet that has been lined with either a silicone baking mat or lightly oiled parchment paper. Depending on the sizes and the shapes, you may fill 2-3 baking sheets worth. When you’re ready to bake off the pretzels, brush each one with egg wash and season with your desired toppings. Bake for 12-14 minutes or until they have reached a dark golden brown color. When finished, remove from the pan and allow to cool for 5 minutes on a wire rack before enjoying.

Macho Nachos, or You Can Call it a Comeback

Macho NachosWell, it’s true. Femme Fraîche went on an 8 month hiatus, but I’m back and so excited to be! Readers, the past few months have been a total trip and if you heard about all of it, you’d understand why I was gone for so long. I’ll spare you the more involved details, but leave you with these two major culprits: 1) My gorgeous and expensive camera broke and the $250 price tag to fix it didn’t fall under “immediate need” and 2) We had a bit of remodeling work done on the homestead that completely overtook the summer and early fall. It wasn’t a pretty time here. The kitchen was torn out and unusable for weeks. Bear and I spent more time at Sonic and in Ikea than at home where we were often confined to living in one room while the others were under various forms of demolition. At one point, the only accessible water we had for drinking had to come out of the spout for the tub. Bleak.

The good news is that all of this is behind us, though I did totally have a nightmare about our contractor just two nights ago, so the trauma is REAL. That being said, I’m presently writing you from an updated home where the kitchen has a whole 3ft. of new counter space (up from barely 1ft. Yea, city living!), a tiny dishwasher, and cabinetry like it, quite literally, never had before. Just the perfect space to stage a comeback with these Macho Nachos that get their close-up courtesy of Santa and the new camera he brought me for Christmas. These are perfect for a winter movie night or for the upcoming Super Bowl and satisfy so many different cravings. Let’s get to gettin’, shall we?

Macho Nachos, a river of cheese!Is your first question after viewing this photo “what makes these nachos so macho?” or is it “can I please dive into that and hollow out a home?” The answer to the latter is “Yes, of course you can, weirdo,” and in terms of how these nachos get their moxy, well, let’s just consider their composition. That cheese sauce? It’s a BEER CHEESE SAUCE. You know, like the kind you’d dip soft pretzels into? Yes! It’s smooth and creamy and spiked with just the right amount of ale to make it have that slightly bitter taste that offsets all of the cheese. Studded amidst that boozy golden river of cheese are big, crispy pieces of bacon and slices of a spice-rubbed, grilled sirloin steak. I did say “macho,” friends!

Macho Nachos, Salsa VegBut it’s not just salty, delicious meats and cheeses that make these nachos so macho, you know… It’s big flavors! So on top of all this unctuous goodness is a homemade, charred tomato and pepper salsa that cuts through all of that indulgence with some really bright, fresh taste courtesy of an entire fistful of cilantro, green onions, and jalapeños. This salsa on its own is worth a spot on your Pinterest recipe board for when you want something impressive, but that takes only the effort of pressing the pulse button on your food processor a few times.
MachoNachos, SalsaIn fact, many of the elements on this plate of macho nachos can be made individually to just as many rave reviews as the completed dish. And, let’s just be honest, that nacho beer cheese sauce is going to be good on pretty much anything you put in, or near, your mouth.

Macho Nachos
Macho
Nachos

Makes one large platter, about 8-10 servings

Charred Tomato, Garlic, & Pepper Salsa

Ingredients:
3-4 plum tomatoes, quartered with seeds & guts removed and set aside
1 poblano pepper, de-veined, seeded and cut into large chunks
1/2 large red onion, cut into large chunks
3 cloves of garlic, peeled and roughly chopped
1 jalapeño, de-veined, seeded and cut into large chunks
Olive oil
Salt
1-14.5oz can of diced tomatoes (fire roasted variety is best)
1 cup of cilantro
Juice of half a lime
3 green onions, chopped roughly
1 teaspoon of ground cumin
Hot sauce

Directions:
Preheat oven to 450° F. De-pulp/seed/vein tomatoes, peppers, and onion and add to large bowl. Add peeled and chopped garlic cloves. Drizzle with 2-3Tablespoons of olive oil, toss, and sprinkle with salt before tossing again. Arrange vegetables on a large baking sheet in a single layer. Bake for 25-35 minutes or until edges are very dark brown and lightly charred. Remove from oven and then add to food processor with reserved tomato pulp, canned tomatoes, cilantro, green onions, cumin, lime juice, and a few dashes of your favorite hot sauce. Pulse until desired texture is achieved. Store in an airtight container for 7-10 days.

Beer Cheese Nacho Sauce

Ingredients:
4Tablespoons of butter
4Tablespoons of flour
1/2lb. of sliced yellow, deli-style American Cheese (I am partial to Land o’Lakes)
8oz. shredded sharp cheddar cheese
1-12oz. bottle of beer (I used Fat Tire’s Amber Ale)
Salt
Hot Sauce

Directions:
Melt the butter in a medium saucepan over medium heat. When it is liquified, whisk in the flour, forming a roux. Cook the roux, stirring occasionally, for 2-3 minutes. Slowly add 1 cup of the beer while whisking the mixture and allow to thicken slightly. Add both cheeses and half of the remaining beer. Allow to melt completely and season with salt and hot sauce to taste. Remaining 2oz. (and remainder of 6-pack) of beer go to the chef!

Spice-Rubbed Sirloin Steak

Ingredients:
1 sirloin steak (rib-eye & T-bone would also work here)
Olive oil
Canola oil
1 teaspoon of garlic powder
1 Tablespoon of chili powder
1/2 teaspoon of salt
1/2 teaspoon of sugar
3/4 teaspoon of cumin
1/2 teaspoon of oregano
1/2 teaspoon of onion powder
1/2 teaspoon of smoked paprika

Directions:
Rinse meat, pat dry, and allow to come to room temperature. Meanwhile, combine spices into a rub. Drizzle meet with olive oil on both sides and then rub spice mixture into meat on both sides and all edges. Heat a grill or grill pan on high with 1 Tablespoon of canola oil and allow to get very hot; oil will ripple to indicate it’s ready. Add steak and cook for 5 minutes, allowing char lines to form. Flip steak and reduce heat to medium high and finish cooking for another 5-7 minutes depending on your desired doneness. When finished, removed meat from pan and allow to rest before slicing or cubing for nachos.

Macho Nachos Assembly
You will need, the above elements, tortilla chips, sour cream, and additional chopped green onions, cilantro, jalapeños, & red onion.

1. Prepare a mountain of your favorite tortilla chips.
2. Pour melted beer cheese sauce over the chips. Be generous.
3. Add ribbons of steak and bacon. Be further generous.
4. Add salsa over the chips to your liking.
5. Crown the pile with a hearty scoop of sour cream, if desired.
6. Sprinkle sliced green onions, cilantro, and diced jalapeños and/or red onion for flourish that your tongue and eyes can appreciate.
7. Serve immediately.
8. Devour!

Bacon Dijon Deviled Eggs

Well, readers, here we are: one day past the week where few could escape the notion, or practice, of hard boiling and dyeing eggs, and one week further into spring where, at least in the Northeast, the days have finally been warming up a little bit. On Saturday, I walked around without my coat on for a solid 30 minutes until the sun ducked behind a cloud and I, miserably, trudged back to the car to get it before resuming the mini antiquing jaunt I took with my mom to a neighboring town. Lion, lamb, I know.

This is all to say that ’tis the season for doing something with hard boiled eggs, which, when I’m faced with, always results in deviled eggs. I resisted deviled eggs until I was about 20, even though my own mother was rumored by family and friends alike to make absolutely delicious ones. When I finally gave in, I realized several things: 1) Everyone loves deviled eggs and I was totally missing out and 2) You can mix almost anything into a standard deviled egg recipe and it only makes them more delicious. So many variations can be born, which brings me to my favorite point about deviled eggs: depending on context even more than ingredients, they can be considered fancy fare or not!

Take these bacon dijon deviled eggs (that even Ollie would, apparently, be interested in eating. Cat bomb!). On that plate up there, with their little pickled onion garnish (I have a whole beautiful quart of these to use, y’all), they look pretty enough for a tea party or some sort of shower. But put them on a table next to some ribs and corn and it’s summer in the backyard being sweaty and lazy with your pals.

Deviled eggs never disappoint and this version is no exception. Who doesn’t want a little smoky, crispy bacon stirred into their eggs alongside the gentle bite of dijon mustard? That sounds like the start of a perfect egg sandwich! I know not everyone will be inspired to go so far as making the pickled onions, but let me just argue for the extra step by simply saying that their addition to these deviled eggs is kismet. The little burst of pickling liquid and onion juice, which so nicely cuts through the richness of egg yolk, mayo, and bacon, is a pairing that shouldn’t be missed. If you do forego the pickled onions, these deviled eggs certainly will not disappoint on their own; though you could always add a little slice or mince of dill pickle to the tops, which would do the job, too.


Bacon Dijon Deviled Eggs with Pickled Onions
Yields 24 halves

Ingredients:
1 dozen eggs
1/3 cup of mayonnaise
2 Tablespoons of dijon mustard
4-6 pieces of thick sliced bacon, cooked crispy and crumbled
1 Tablespoon of minced onion or dehydrated onion flakes
1/8 teaspoon of smoked paprika
Salt & pepper to taste
Pickled onions to garnish, optional

Directions:
Several hours before serving, or better yet, the night before, hard boil the eggs. Using eggs purchased at least a week in advance will help with the peeling process later, as older eggs shed their shell much easier.

Put all 12 eggs in a heavy-bottom pot and cover with cold water by at least an inch. Add a pinch of salt to the water and bring to a boil. Once the eggs begin boiling, cover with lid, remove from heat, and allow to stand for 15 minutes. Drain hot water and fill the pot with cold water until the eggs can be handled. After several minutes remove them from the pot (which will eventually turn the water warm again due to residual heat – you don’t want this to happen!) and gently crack the shells a bit all over. Transfer the eggs to a big bowl of cold water and allow to sit until completely cooled. Pre-cracking the shells here will allow them to loosen as they finish cooling in the second bowl of water.

When the eggs are cooled, crack further and peel. I find peeling them under running water in the sink helps remove the shells easily, too. When finished, slice each egg in half lengthwise, putting the yolks in a clean, dry bowl and lay the whites on the plate you plan to serve them on. In the bowl with the yolks, use a fork to crumble all of the egg yolks. Add a small trickle of water, about a teaspoon, to the yolks to help them cream together a bit before adding the remaining ingredients. Add minced onion, salt and pepper, mayonnaise, dijon mustard, and smoked paprika. Blend until fairly smooth. Fold in the chopped bacon and fill the egg white halves. When finished, garnish each with a slice of pickled onion.