Deviled eggs
Deviled eggs topped with crispy bacon
Cooking Instructions
- 1
Boil eggs till done then transfer to cold water and peel and cut long wise
- 2
Remove the yolks to a separate bowl. Mix with 1 cup of Mayo of your choice, and a few teaspoons of mustard to taste. Mix till very smooth add salt and pepper and dill and taste add more of whatever you feel it needs more of I also add a dash or two of paprika and mix well.
- 3
Begin to spoon the mixture into each egg and top with freshly made crispy bacon.
- 4
Sprinkle with paprika and dill, you can be extra and sprinkle parsley and chives on top as well if you like. These won't last long on the breakfast table. Serve with hash browns, biscuits and bacon and cinnamon rolls. Makes a nice breakfast buffet.
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I love deviled eggs. I don't like the overpowering taste of mayonnaise or miracle whip. I use as little as possible to allow the egg taste to manifest itself. For a half dozen eggs (dozen halves), I use about 3 tspns, just enough to bind the filling. Use more if needed for consistency, not all eggs are the same size, and the amount needed may vary a bit.
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Hard-boiled eggs with a twist—deviled eggs are a crowd-pleasing appetizer and finger food! Simply boil the eggs, peel, and slice them in half. Mix the yolks with mayonnaise and wasabi paste, then fill the egg whites. This easy recipe uses simple ingredients and delivers a beautiful dish with snowy whites and creamy, flavorful yolk filling.
Translated from Cookpad Taiwan -
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Sometimes simple is best and if you want to fancy them up this is a great place to start from. Enjoy!
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