Smoky Deviled Eggs with Charred Corn & Bacon

Ingredients

For 2 servings

• 4 piece large eggs
• 2 piece tomatillos, husked and halved
• 0.5 piece jalapeño, seeded
• 30 g corn kernels
• 2 piece rashers bacon
• 15 g mayonnaise
• 3 g Dijon mustard
• 3 g lime juice
• 15 g chives, sliced
• 15 g cilantro leaves
• 1 g smoked paprika
• 5 g olive oil
• Salt, to taste
• Black pepper, to taste

Method

1. 1

   Cover the eggs with cold water, bring to the boil, then take off the heat, cover and stand for 10 minutes. Cool in iced water.

2. 2

   Cook the bacon until crisp, then crumble. Char the corn in the same pan.

3. 3

   Toss the tomatillos and jalapeño with the oil and a pinch of salt and blister in a hot dry pan, then chop finely.

4. 4

   Halve the peeled eggs and mash the yolks with the mayonnaise, Dijon, lime juice, smoked paprika, seasoning and a couple of spoonfuls of the tomatillo mixture; fold in half the bacon and chives.

5. 5

   Pipe the filling into the whites and top with charred corn, the remaining bacon and chives, cilantro and a dusting of smoked paprika.

6. 6

   Serve with lime wedges.