We had a really great Easter, despite the fact that Hubby was working all day and couldn't join us for our Easter dinner. I made an amazing spread this year, including some killer deviled eggs. We always colour tons of hard boiled eggs, then we're stuck eating them for days and days after Easter. So this year, I decided to turn them into a side dish, to go with our dinner. Being a blogger, has given me the opportunity to connect with many other bloggers and food lovers. Some great friendships have been made and one of them has been with Bernadette, the creative force behind Rants From My Crazy Kitchen. She recently asked a group of us, if we had a lemon bar recipe, so I shared mine with her. She decided to make them for Easter, so I decided to make one of her recipes and do a recipe swap. Her deviled eggs caught my attention right away. I mean bacon and cheese?!?
These deviled eggs are da bomb!! I just loved the salty, smokey and slightly tangy filling. Just the smell of it, while I was mixing it together was amazing. The flavours just developed and melded together so well, after a few hours in the fridge. My mother in law, who is staying with us this week, tried one when she arrived last night and ooohed and aaaahed over them. She said they were simply fantastic, which I totally agree. You can find Bernadette's original recipe here.
Bacon Cheddar Deviled Eggs
adapted from Rants from My Crazy Kitchen
5 slices bacon
2 tablespoons shredded sharp Cheddar cheese
1/2 cup mayonnaise
1 tablespoon horseradish mustard ( I used whole grain Dijon mustard)
Place eggs in a large pot and cover with cover with cold water. Bring to a boil, cover, turn off heat and let steep for 8 minutes. Promptly drain the eggs and submerge into ice cold water. Peel eggs while still warm, and let cool completely.
While the eggs are cooling, fry the bacon until browned. Drain on paper towels and crumble 4 of the 5 slices.
Slice the eggs in half length- wise. Remove the yolks to a small bowl and add the mayonnaise, crumbled bacon, cheddar cheese, and mustard, and mix well with a spoon. Using a spoon or pastry bag with a large tip, fill the egg white halves with the mixture. Crumble remaining 1 slice bacon and top each egg half with a few crumbles. Dust lightly with paprika. Cover loosely with plastic wrap and refrigerate until serving.
This post linked to
See Ya in the Gumbo
In & Out of the Kitchen
Hearth and Soul
You're Gonna Love it!