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Torchin’ Tasmanian Deviled Egg’s Recipe

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This recipe for Torchin’ Tasmanian Deviled Egg’s is from Melvin Leonard's Makin' Meals, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
18 Large Eggs
1 Cup Mayonnaise
2 Tablespoons Mustard
1 package of bacon cooked and crumbled in small pieces
2 bunches of green onions
1 Cup finely diced Jalapenos
Garlic Salt
Pepper
Paprika
Onion Powder
Directions:
Directions:
Boil a large pot of water on high. Add your eggs in carefully. Boil for five minutes. Then turn the heat off and let the eggs sit in the water with a lid on the pot for ten minutes. Remove from heat and drain the water. Add cold water and ice to the eggs and let sit for about five minutes. Peal the eggs and cut in half. Throw the yolk in a large bowl. Add your mayonnaise, mustard, cooked and crumbled bacon, green onions, jalapenos, garlic salt, pepper, and onion power to the bowl and mix all together. Spoon your mixture into your eggs and top with a dash of paprika.
Number Of Servings:
Number Of Servings:
36 Individual Eggs - Unless you get mad because they won't peel and throw a few on the wall!!!
Preparation Time:
Preparation Time:
1 Hour
Personal Notes:
Personal Notes:
These eggs are one of the recipes I'm most known for. I bring them to potlucks very frequently. Everyone just loves them. My mom and stepdad inspired them with the jalapenos and I added the bacon and it's been a masterpiece ever since! I once made 150 of them for my cousin Timmy's wedding.

 

 

 

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