Deviled Eggs
Since The Holidays are upon us, I decided to share some deviled egg recipes. I actually have two that I am going to share. The first is a traditional deviled egg recipe. I got the recipe from The Better Homes cookbook, but made a few changes to make it more like I prefer. The second is what I call deviled eggs with bacon and onions. However, Rachael Ray calls them BLT Deviled Eggs. I found this recipe in her Big Orange Book cookbook. I left out a few things, so that is why the recipe isn't called the same thing. But her recipe was my inspiration.
Traditional Deviled Eggs Recipe
- 6 Eggs
- 1/4 cup Mayonnaise
- 1 teaspoon yellow mustard
- Dash of paprika (and some for garnish)
- Parsley (for garnish)
Instructions
- Boil eggs and peel them
- Cut eggs lengthwise and remove the yolk into a separate bowl (pictures below)
- Using a fork, separate the yolks (pictures below)
- Mix together the mayonnaise, mustard, yolks, and paprika
- Spoon mixture into the 12 empty egg whites
- Garnish with parsley and paprika (finished product below)
Deviled Eggs with Bacon and Onions
- 6 Eggs
- 1/4 cup Mayonnaise
- 1 teaspoon yellow mustard
- 1/3 of a medium onion
- 6 slices of bacon
- 3 dashes of tabasco sauce
- Paprika (for garnish)
- Parsley (for garnish)
Instructions
- Cook the bacon in the oven on 400 for about 15-20 minutes or until crispy
- Boil eggs and peel them
- Finely chop onions
- Crumble the bacon and make two groups, 4 slices in one bowl and 2 slices in another bowl
- Cut eggs lengthwise and remove the yolk into a separate bowl (pictures below)
- Using a fork, separate the yolks (pictures below)
- Mix together the mayonnaise, mustard, yolks, 4 slices of bacon, onions, and tabasco sauce
- Spoon mixture into the 12 empty egg whites
- Garnish with the other 2 pieces of bacon, parsley, and/or paprika (finished product below)
Finished Products!
My carrier only holds 20 eggs, but this recipes makes 24 total.
