Hello Everyone! We have made it to the end of the first week of the AtoZ Challenge! “E” is our letter for today and tomorrow we rest!
Deviled Eggs are always an easy thing to make and bring to any get together. They are always a hit for any occasion, from BBQ’s to Sunday dinner, this appetizer goes well with so many things. My oldest son loves them so I make them for every holiday meal we have. You can vary the recipe to suit your particular taste. I always add bacon or ham in mine, whichever I have on hand. Easter is coming and know I will be coloring eggs soon and making these again for Easter Dinner. How about you? Will you be having any Deviled Eggs on your table?
1/2 cup mayonnaise
6 slices bacon or you can use deli ham, finely chopped
2 tablespoons finely shredded Cheddar cheese
1/3 cup finely chopped yellow onion
1 tablespoon mustard
1 teaspoon tabasco sauce
- 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, chop ham and set aside. If using bacon place on 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 or ham and cheese; add onion. Stir in mustard and tabasco. Fill egg white halves with the yolk mixture and refrigerate until serving. Sprinkle with Paprika before serving.