Yes, deviled eggs. I know, I know. They're a staple at picnics, Fourth of July cookouts, and Easter dinner. And, they're bright yellow, a standard color for spring. Everything about deviled eggs virtually screams warm weather.
I'm posting them as a holiday recipe because, in my house. that's just what they are. Admittedly, those holidays do include Easter and the Fourth of July but, according to my oldest son, a holiday isn't a holiday without deviled eggs, no matter the weather.
As if I needed one, I do have another reason. These are simply the best tasting deviled eggs I've ever tasted. (Sorry Mom. Yours were great, but I wish you'd had a chance to taste these!)
A big thank you to my friend Kay Morris (LYMI) for sharing, and her friend Joan Ellis for having the creativity to bring these flavors together.
What's In It:
1 dozen eggs (Thank you Chloe, Sylvia, Pat, and Lucy!)
1/2 c. mayonnaise
6 slices bacon, fried until crispy and chopped
2 tbs. shredded cheddar cheese (I use medium)
1 tbs. honey mustard (Yes, I said honey mustard. Stay with me. I promise you won't be sorry.)
1/4 tsp. freshly ground black pepper
How To Make It:
Fry bacon until crisp, cool, drain, and chop.
Boil eggs (Recipe for perfect boiled eggs: Place eggs in Dutch oven. Fill with water, covering eggs by 1 inch. Add 1 tsp. baking soda. Bring to boil over medium/high heat. Remove from heat and cover. Let stand 12 to 15 minutes. Transfer eggs to bowl of ice water and let stand 2 minutes before peeling.*)
Halve eggs, removing yolk into small bowl.
Using a fork, mash yolks until fine. Add mayonnaise, stirring well.
Add next four ingredients. Stir until incorporated.
Spoon or pipe yolk mixture into whites.
Just before serving, dust with paprika.
Make copies of recipe. You will need them.
*Boiled egg recipe courtesy of Martha Stewart Living May 2006
© Copyright 2009-2010 Stacye Carroll All Rights Reserved
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