Monday, January 16, 2012

Sydney's Southern Bacon Stuffed Deviled Eggs

Sydney's Southern Bacon Stuffed Deviled Eggs

My granddaughter Sydney loves Southern Bacon Stuffed Deviled Eggs. She is 11 years old and she make this recipe often for a family meal at Grannie and Grampa's house. This is a quick side to serve with just about any meal. Makes a great appetizers too.

Directions for making Southern Bacon Stuffed Deviled Eggs:

7 large eggs, hard boiled and peeled

1/4 cup mayonnaise


1 1/2 tablespoons sweet pickle or dill relish


½ teaspoon prepared mustard


Salt and pepper, to taste


Paprika, for garnishing


4 slices bacon, crisp fried, crumbled

Directions for making Southern Bacon Stuffed Deviled Eggs:

Cover eggs with water in large sauce pan.

Boil for 10 minutes, remove from heat; cover with lid and let sit 15 minutes.


Drain water from eggs and run cold water over eggs to cool.
Peel eggs; halve eggs lengthwise.


Place egg yolks in a small bowl and egg whites on serving plate.


Fill egg whites with the egg yolk mixture.

Mash yolks with a fork; add mayonnaise, pickle relish and mustard; mix well.

Add salt and pepper, to taste; gently stir in crumbled bacon.

 
Sprinkle top of eggs with paprika.


Cover and place in refrigerator until serving time.


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