"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Lisa's Deviled Eggs Recipe

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This recipe for Lisa's Deviled Eggs, by , is from Roper Family Treasures, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lisa Medine
Added: Friday, August 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
24 hard boiled eggs
1 lb bacon fried crispy
Shallots
Plain mustard
Cajun mustard
Mayonnaise

Directions:
Directions:
Cut boiled eggs in half to make 48 halves. Remove yolk and place in large bowl. Mash egg yolk. Add crispy bacon, shallots, plain mustard, a little cajun mustard and a little mayonnaise. Season with salt and pepper. Spoon in egg white halves. Garnish with shallots and paprika.

Number Of Servings:
Number Of Servings:
48 deviled eggs
Personal Notes:
Personal Notes:
Big hit at the Christmas party or the many bridal and baby showers given throughout the year.

 

 

 

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