Holiday Cheddar Bacon Deviled Eggs
12 – Fresh country eggs
1/2- Cup mayonnaise
5- Slices bacon
2- Tablespoons finely shredded Cheddar cheese
1- Tablespoon mustard
Paprika to sprinkling on top of finished deviled eggs
Place Fresh Country eggs in a saucepan, Fill with water just over top of the eggs. Add half teaspoon of salt to make fresh country eggs easy to peel. Bring water to boil for 10 to 12 minutes. Remove and cool. To cool more quickly, fill pan with ice and run water over eggs and let sit till cool.
Cook bacon and crumble
Peel the hard-cooked eggs, and cut in half lengthwise. place yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture.
Sprinkle paprika on top off deviled eggs and refrigerate.
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