What do you do with all Those Easter Eggs? Deviled Eggs!
So why not make one of my favorite foods, deviled eggs? Now you’re talking.
We all have our special recipe for deviled eggs, but I thought I’d share two of my favorites.
I’ll start with Bacon Cheddar Deviled Eggs, which are killer.
They’re very simple. You already have the boiled eggs, so here’s what you’ll need. 12 eggs, 1/2 cup mayonnaise, 4 slices of bacon, 2 tablespoons finely shredded Cheddar cheese and 1 tablespoon of mustard. Place the bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.
These are so good they won’t last long.
Okay, one more, Garlic Deviled Eggs.
I can’t remember where we found this recipe but it’s wonderful, if you like garlic, of course. Get your dozen eggs ready and peeled. Cut them in half, of course, and remove the yokes in a separate bowl. Mash the yokes, then mix in 2/3 cup mayonnaise, 1 teaspoon prepared mustard, 4 green onions with tops, chopped, 2 garlic cloves, minced, 1/4 teaspoon salt. Simply fill the egg whites and sprinkle with the Paprika, and refrigerate until you’re ready to serve.
Oh, boy, I’m drooling already. Enjoy!