Happy Friday! Did you survive Thanksgiving? Did you gobble till you wobble? 😉
Hopefully you are not tired of turkey just yet, because I have a yummy deviled egg recipe for you that I believe you will like. I have to warn you though …it has just a little kick to it!
What better use of holiday leftovers than to make deviled eggs. They make such yummy snacks and appetizers along side all your favorite meals. Great for accompanying sandwiches, good for brunch, lunch, dinner, and even a meal by themselves. Loaded with turkey, cheese, bacon and jalapeno to give them just the right kick of flavor.
We can go through a dozen of these babies, easy, no problem! They are also good made with leftover ham.
I don’t like making deviled eggs, but …I sure like eating them and I love that I get to use my beautiful tray, given to me by my dear mom.
I hope you enjoy this recipe. I think I will share it today with the lovely people over at Fiesta Friday. Come on over and join the fun, eat an egg or two …or three 🙂
Thanks for visiting!
Turkey Deviled Eggs
By Arl’s World
leftover turkey, chopped
1/4 cup mayonnaise
1 tablespoon mustard
3 tablespoons finely shredded cheese
4 slices bacon,crumbled
1/4 cup jalapeno, diced small
salt, pepper, onion powder and garlic powder to taste
- Place eggs in a saucepan; cover with water. Bring to a boil, boil 10 minutes, remove from heat, and let eggs stand in hot water for 5 minutes. Remove eggs from hot water, cool under cold running water, and peel.
- Meanwhile, cook bacon in the microwave for about 1 minute per slice. Crumble and set aside.
- Remove seeds and stems from jalapeno; chop very fine. (Note: you can use the pickled jalapeno that comes in a jar, they work great)
- Cut eggs in half lengthwise; place yolks in a bowl. Mash egg yolks with a fork; stir in mayonnaise, mustard, chopped jalapeno, crumbled bacon, turkey and shredded cheese. Add a dash of salt, pepper, onion powder and garlic powder, I used about 1/2 tsp each.
- Place egg whites cut-side up on a serving platter. Spoon yolk mixture into egg white halves and refrigerate until serving.