New Take on Devilled Eggs

by Sue
(New York)

Party food with a difference

Makes: 10 servings


10 hard-boiled eggs
4-5 slices of bacon (depending on size/type)
1/2 cup mayonnaise (preferably light)
1 ounce shredded Cheddar cheese
teaspoon of French mustard (preferably strong)
dash of hot sauce (up to a teaspoon, then taste)
dash of cayenne pepper


Boil eggs in a saucepan, cover with water, bring to boil then remove from heat, cover and stand for 12 minutes, before moving and leaving to cool.

Fry bacon evenly and crumble on a plate.

Peel the eggs and cut in half (lengthwise). Remove yolks mash them and mix with the bacon, mayonnaise, mustard, hot sauce and cayenne pepper.

Place bacon in a skillet. Cook over medium-high heat until evenly brown. Crumble and set aside.

Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon, hot sauce, cayenne pepper, and cheese. Stir in mustard. Spoon the mixture into egg white halves and garnish with chives or parsley. Keep in the fridge till needed.
(Source: website)

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