July 10, 2010

Bacon Cheddar Deviled Eggs



12 hard boiled eggs
1/2 cup mayonnaise
4 slices of cooked crumbled bacon
2 tablespoons finely shredded cheddar cheese
1 tablespoon Dijon mustard
1/2 teaspoon dried parsley
Salt & Pepper – to taste
paprika for garnish


Directions:
1. Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and add mayonnaise, crumbled bacon, cheddar, dijon and parsley. Salt and pepper to taste.
2. Spoon or pipe the filling back into egg white and sprinkle with paprika.
3. Cover and refrigerate at least one hour before serving.

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