Wednesday, May 27, 2015

Deviled Eggs

I love the easiness of deviled eggs... and they make such a nice appetizer. Well, I have a lot of appetizers piling up on my pinterest page and not enough events to bring them to! :) So, I decided that for family game night we would have an appetizer night for supper! The next few recipes will be from that night, starting with these deviled eggs! I haven't ever added bacon to my deviled eggs and that was a super yummy addition...

Deviled Eggs
(Recipes found at

12 large eggs
1/2 cup mayonnaise
2 tablespoons yellow mustard
6 slices bacon
1 small onion
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 teaspoon apple cider vinegar
1/4 teaspoon smoked paprika

Boil eggs, cool and peel. Split eggs lengthwise and put egg yolks in a large separate bowl. Place egg whites on serving dish and set aside. Fry bacon so it is extra crispy, drain off excess grease and set aside to cool. Mash egg yolks with a fork in large bowl. Mince onions so they are very small pieces. Crush bacon. Add onions and bacon to egg yolks and stir well. Add wet and dry ingredients to egg mixture and mix well. Add more salt if desired. Two ways to stuff the egg whites: straight from the bowl with a spoon or you can transfer the egg mixture to a zip lock bag, cut off the tip and pipe it into the egg whites. Either way, once filled, place into the refrigerator for 30 minutes to chill before serving.

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