“In Australia, I keep hearing people comment about how old-fashioned these eggs are or how they are a throwback to the ’70s,” says Wall. “I’ve never thought anything else about them other than that they’re a staple of the Southern table. Every holiday gathering, social function or picnic includes them and everyone makes them so differently – the only common ingredient seems to be eggs.” Begin this recipe two days ahead to pickle the onion.
Ingredients
Pickled onion
Method
Main
1.For pickled onion, bring ingredients, except onion, and 250ml water to the boil in a saucepan over medium-high heat, strain over onion in a non-reactive container, cover and refrigerate for at least 2 days to pickle. Pickled onion will keep for a week.
2.Preheat oven to 150C. Place bacon on a baking tray lined with baking paper and bake until golden (15-20 minutes). Set aside to cool and become crisp.
3.Cook eggs in a saucepan of boiling water until hard-boiled (8 minutes), then drain, refresh under cold running water and peel. Halve eggs lengthways and carefully scoop out yolks into a bowl (refrigerate whites until required).
4.Add mayonnaise and mustard to yolks, mix well, then pass through a fine sieve into a clean bowl. Season to taste and brighten with a little acidity to your liking. Spoon into a piping bag fitted with a 1cm plain nozzle and pipe mixture into eggwhites, or spoon into eggwhites if you prefer. Top with crisp bacon and drained pickled onion and serve.
