"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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 FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie

Category:
Category:

Ingredients:  
Ingredients:  
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

Note:
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)

Directions:
Directions:
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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