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Bacon-Cheddar Deviled Eggs
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12 hard-cooked eggs
1/2 cup mayonnaise
4 bacon strips, cooked and crumbled
2 tablespoons finely shredded cheddar cheese
1 tablespoon honey mustard
1/4 teaspoon pepper
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl,
mash yolks. Stir in the mayonnaise, bacon, cheese, mustard and pepper. Stuff into
egg whites. Refrigerate until serving. Editor's Notes: As a substitute for
honey mustard, combine 1-1/2 teaspoons Dijon mustard and 1-1/2 teaspoons honey.
Yield: 2 dozen.
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |