I love deviled eggs. Growing up, my parents weren’t fans of the “deviled” moniker, so we called them “Angel Eggs.” I could go either way, but I totally understand that for most people to even have the faintest idea of what I’m talking about, I have to refer to them as “deviled.”
In any case, I had a company potluck yesterday, and Charlene had the inspired idea to do Bacon Lover’s Deviled Eggs with bacon, cheddar cheese, and scallions. Mmm…
1 dozen hardboiled eggs, peeled, cut in half lengthwise, yolks removed
1/2 C mayonnaise
2 Tbsp course ground dijon mustard
4 Tbsp cheddar cheese
2 Tbsp turkey bacon bits
2 scallions, thinly sliced
Salt and pepper to taste
- In a bowl, combine all ingredients except the whites. Mix well.
- Fill the whites with the mixture. Feel free to garnish with extra bacon, cheese, and scallions.