Saturday, March 12, 2011

Loaded Deviled Eggs

18 Large hard boiled eggs

10 Slices of bacon cooked until crisp and crumbled

3 Tbl. Cheddar cheese grated

¾ Cup of mayo

1 Tsp. Mustard

3 Green onions chopped (can omit)

Boil, peel and cut the eggs. Separate the yolks. Mash the yolks with a fork until you have a bowl of small crumbles. Add the mayo, mustard, cheese and bacon. Stir until well blended. Using a spoon fill the egg white cups with the yolk mixture. Garnish with the chopped green onion.

Note: The bacon makes the yolk filling too chunky to use a pastry bag.

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