Have you ever seen the episode of ‘The Office’ where Michael burns his foot on a George Foreman grill because he likes the smell of bacon when he wakes up and stepped on it?
It seems so unrealistic that it’s funny.
Too bad that pretty much happened to me on Saturday.
No, it wasn’t a George Foreman grill, and no, I wasn’t cooking bacon. However, I did burn my foot while cooking.
Let’s back up a bit. I was busy boiling some eggs to make deviled eggs. I put my strainer in the sink, as you do, and when the eggs were ready I poured the pot into the strainer. Cardinal rule of cooking #1: don’t pour boiling hot water into a strainer. Just wait for it to cool. Especially if you wear glasses, you’ll know that pouring water when it’s boiling hot will steam up your glasses faster than a hot shower does to your bathroom mirror.
The water splashed ferociously down the front of the sink. A huge wave landed on the floor…and my feet.
I was wearing socks with sandals. Cardinal rule of fashion #1: don’t wear socks with sandals.
The 220 degree water singed my feet and soaked my socks. I don’t think I’ve ever moved so fast in my life as I did ripping the boiling socks off my feet. I kicked my sandals across the room and hippity hopped to the bathroom to find some burn cream (there was none).
Now I know why you’re supposed to wear closed-toe shoes in professional kitchens.
I worked at two different diners in high school as a cook, and have hundreds of grease burns on my fingers and arms. But a huge burn welt on my foot? That’s a new one.
The deviled eggs turned out fabulous, by the way. I worked through my pain and scooped out those hard boiled egg yolks and mixed them with my new summertime fave: roasted green chiles.
Who am I kidding. Roasted green chiles are my everytime fave.
Adding bacon to the yolk mix made the deviled eggs even more better. Bacon and eggs, am I right? It’s a classic. Just make sure you are wearing some sturdy shoes when you make these deviled eggs.
And maybe let the pot cool before you dig out the hard-boiled eggs.
Green Chile Deviled Eggs
Roasted green chile & bacon stuffed deviled eggs for a Southwestern spin on a classic picnic dish.
- 12 large eggs
- 1/2 cup mayonnaise
- 2 tsp. yellow mustard
- 6 strips bacon, cooked and crumbled
- 1/2 cup roasted green chiles, diced
- salt & pepper, for taste
- 1 tsp. paprika, plus more for serving
- Boil eggs for 10-15 minutes until hard-boiled (an egg will start to crack when done). Cool and peel cooked eggs.
- Slice each egg in a half and scoop out cooked yolk into a large bowl. Add mayonnaise, mustard, bacon, green chiles, salt, pepper, and paprika. Mash & stir until smooth.
- Scoop some of the yolk mixture (about a tablespoon) into each egg half. Serve with a sprinkle of paprika.
Boil eggs for 10-15 minutes until hard-boiled (an egg will start to crack when done). Cool and peel cooked eggs.
Slice each egg in a half and scoop out cooked yolk into a large bowl. Add mayonnaise, mustard, bacon, green chiles, salt, pepper, and paprika.
Mash & stir until smooth.
Scoop some of the yolk mixture (about a tablespoon) into each egg half. Serve with a sprinkle of paprika.