On the recommendation of our friend Linda Nielson, we ordered the "Deviled Eggs with pecans and sugar cured bacon" at Carlyle Grand Cafe in Arlington. We ate at a trio of our favorite restaurants from The Great American Restaurants group in Northern, Virginia. This dish was inspired by a trip we took to Washington, D.C. These scrumptious deviled eggs make the perfect Easter brunch dish. As a result, they're a flavor explosion in a tiny package. Deviled eggs with toasted pecans and sugar cured bacon bits have a creamy texture with bits of crunch from diced jicama and pecans, a little sweetness and some zip from the mustard and green onion.
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