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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Deviled Eggs Recipe

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This recipe for Deviled Eggs, by , is from It's in the Kitchen where the warmth of shared memories, laughter, and life, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



6 eggs
1/4 cup of mayonnaise
2 slices of bacon (I use real bacon bits)
1 tablespoon finely shredded cheddar cheese (NOT ENOUGH - I use more A LOT more)
1 1/2 teaspoon mustard
Salt and Pepper to taste
Paprika, for garnish

I add some sour cream to make yokes creamier. I do not use the measurements of mayonnaise or mustard - I add a little and taste until I like the taste (or really Dave is my taster)

Place eggs in saucepan, cover with water. Bring to a boil and cook for 5-10 minutes.
Remove eggs from hot water and cool. Can run cold water over them.
Cook bacon crisp (not the way I would cook it - haha) & crumble if not using the Real Bacon Bits
Peel eggs and cut lengthwise. Remove yolks & put in small bowl.
Mash yolks add mayonnaise and mustard (also sour cream if using)
Add bacon and cheese
Stir, add salt and pepper - continue adding mayonnaise and mustard (also sour cream if using) until you have taste you want.
Fill eggs whites with yolk mixture, garnish with paprika
Refrigerate until ready to serve




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