Thursday, March 28, 2013

Bacon cheddar deviled eggs recipe

Deviled eggs 5
(Photo credit: Wikipedia)
Everything is better with bacon in it, right? That's the reasoning behind this yummy take on traditional deviled eggs. This recipe is a great way to use up leftover Easter eggs that have been colored. Make up a batch the night before your Easter dinner and watch them disappear!

BACON CHEDDAR DEVILED EGGS
  • 12 hard-boiled eggs 
  • 1/4-1/2 cup mayonnaise, to taste
  • 6 slices bacon, fried crisp, drained and crumbled
  • 2 tablespoons finely shredded Cheddar cheese 
  • yellow mustard to taste, about 1 tablespoon
  • dash paprika
Directions
Peel eggs and cut them in half lengthwise. Place the yolks in a small bowl and add mayonnaise, 4 slices of bacon, cheese and mustard. Mash together until the mixture is well combined. If the filling is too dry, add a little more mayonnaise or mustard, depending on your personal preference. Fill each egg with the filling, top with remaining bacon crumbles and sprinkle with a little paprika. Place on a serving tray, cover and refrigerate until ready to serve.

Cook's Notes-This recipe is very easy to adapt to your personal taste. If you find it too bacony, use 4 slices instead of 6. Not enough cheese? Add a little more. Experiment until you are happy with the flavor.
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