We recently got a chance to chat with the purveyors of one of our all-time favorite B&Bs, the Salt House Inn in Provincetown, Massachusetts. Not only is the Cape Cod property gorgeous (check out our sale on Joss & Main inspired by the Inn’s decor, launching Sunday, May 11, 2014 at 9:00 p.m.), but the owners, Kevin O’Shea and David Bowd spare no detail to bestow a truly one-of-a-kind experience upon their guests. Which includes creating original, delicious recipes for the “breakfast” portion of their duties.
“We like to add new twists to items that sometime aren’t traditionally breakfast items,” says O’Shea, who makes all of the menu offerings himself each morning. “One of my favorites are our Bacon, Chive and Dill Stuffed Eggs, it’s a breakfast version of the deviled egg and people love these unexpected moments each morning.”
Can’t make it to Provincetown for a visit? The pair shared their recipe for the classic with a twist (which we tried on our own, and promise it’s as delicious as it looks), below.
Makes 10 Eggs
5 Large Eggs
1/2 Cup 2% Plain Greek Yogurt
2 Tablespoons Mayonnaise
1 Tablespoon Dijon Mustard
1/4 Cup Cooked Bacon, Finely Chopped
3 Tablespoons Chives, Finely Chopped
1 Tablespoon Dill, Finely Chopped
STEP 1: HARD BOIL THE EGGS:
Place eggs into a small saucepan and cover with cold water to an inch above the eggs. Bring to a boil over high heat then remove from heat, cover and let stand for 15 minutes. Prepare a bowl with ice and water, place eggs into the ice bath and let rest for 20 minutes, then peel.
STEP 2: ASSEMBLE THE EGGS:
Slice the eggs lengthwise and remove yolks into a bowl, place eggs cavity side up on a serving dish. With a fork mash egg yolks and add yogurt, mayonnaise, bacon, chives and dill, season with salt and pepper to taste. Place filling into a pastry bag with no tip or into a plastic storage bag with a corner clipped, pipe filling into egg cavities, garnish with additional chopped bacon, dill and chive.