Deviled Easter Eggs
There is probably a reason why bunnies and eggs have come to represent Easter, but I don’t know what it is. I have seen some pretty funny comedy sketches talking about it though, so at least the randomness provides a lot of humor. I am not a huge deviled egg fan- it is the texture of the white part that I really can’t get behind, but they seem like a great Easter recipe and actually a great thing to bring to a book club or pot luck any time. We actually thought about having them passed at our wedding, but since I don’t really like them, we opted for the lamb (also very Eastery) and the trout. Anyway, while looking for a good deviled egg recipe to share, I saw some where you can dye the eggs and have them really decorated for Easter, but since the white part of the egg is what freaks me out, having it dyed blue or pink or green was just really unappealing to me, so instead, here is a recipe for Bacon Cheddar Deviled Eggs. Bacon and cheddar make everything better.
Bacon and Cheddar Deviled Eggs
Ingredients:
12 eggs
1/2 cup mayonnaise
4 slices bacon
2 tablespoons finely shredded Cheddar cheese
1 tablespoon mustard
Directions:
Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
Meanwhile, place 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.
