29Sep/130

“Loaded” Deviled Eggs

Deviled eggs are just one of those things that somehow end up at every pot-luck. However, my husband HATES it when people use mustard in theirs. I figured out away around that. Make them taste as close to mashed potatoes or a potato salad as possible. Voila! This recipe can be made to suit a number of people, but I made three just because I didn't need to bring the eggs anywhere, and nobody needs to eat that many eggs in one sitting.

Ingredients:

  • 3 - Hard Boiled Eggs
  • 2 - Bacon Slices (Fried & Chopped)
  • 1 - Green Onion
  • 1/8 Cup - Cheddar Cheese
  • 1 to 2 TBSP - Sour Cream
  • Salt to taste

Process:

  1. Combine hard boiled egg yolk, salt, and sour cream. You don't want it too soupy, but you want to make sure the yolk is well blended.
  2. Pipe or spoon yolk and sour cream mixture into the egg white halves.
  3. Top with finely chopped bacon, cheddar cheese, and green onion.
  4. Serve cold.


Related posts:

  1. Recipe Challenge: July – Eggs in Purgatory
  2. June: Fruit Challenge – Baked Egg & Avocado with Bacon
  3. Curried Deviled Eggs Recipe
  4. Pork, Smoked Gouda & Mushroom Meat Cupcake with Bacon Loaded Mashed Potato Frosting Recipe
  5. March: Green Challenge – Zucchini, Bacon & Blue Cheese Soup Recipe
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