Sous Vide Deviled Eggs with Bacon | Sous-Vide Magazine

Ingredients

• 6 large (1.5 lbs) beets, peeled and quartered
• For the Beet Chips: 1 small beet, sliced thinly
• 2 tsp olive oil
• ¼ tsp salt
• ¼ tsp pepper
• For the Pork Belly Bacon: ½ lb pork belly, raw
• ½ tsp kosher salt
• pinch of pepper
• 6 eggs
• ¼ C mayonnaise
• ½ Tbsp white wine vinegar
• 1 tsp Dijon mustard
• ⅛ tsp cayenne pepper