Have you seen these pretty, colorful deviled eggs? They are not only delicious, but also visually very appealing! And this recipe has a yummy twist: BACON! I’ll share the recipe after I give you the scoop on how to boil and dye them.
To Boil the Eggs:
Place room temperature eggs in a single layer in large pot on stove in cool tap water. Cover with water at least one inch above eggs. Over high heat bring just to a boil. Remove from heat and cover. Let stand for 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).
DRAIN immediately and cool slightly under cold running water or in bowl of ice water. Cut eggs in half and pop out yolks. Place yolks in bowl and refrigerate.
To Dye the Eggs:
Prepare small bowls or mugs full of hot water/food dye/vinegar just as you would to dye eggs in the shell. Drop egg white halves in gently and soak until desired color intensity is reached.
OK. Now for the recipe!
- 12 hard-boiled large eggs
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1-1/2 tsp. Dijon mustard
- 1 tsp. fresh lemon juice
- 1/2 tsp. salt
- 1/4 tsp. pepper
- dash paprika
- 3 slices crumbled cooked bacon
- 2 Tbsp. chopped fresh chives OR scallions, optional
- Mash egg yolks with mayonnaise, sour cream, mustard, lemon juice, salt and pepper, and half of crumbled bacon.
- Fill egg white halves with the yolk mixture.If you want to get fancy, use a bag and pipe it into the haves.
- Lightly sprinkle with paprika, bacon crumbles and chives.
…And don’t forget the
Swing Into Spring Party!!
Live at 6 am EST/ 5 am CST, you will be able to link up and then enjoy the links all week!
Today the focus is Spring Recipes. You saw mine here- now it’s your turn!
Monday, March 17th
Tuesday, March 18th:
Wednesday, March 19th:
Thursday, March 20th:
Friday, March 21st:
PORCHES and WREATHS