Easter Recipe: Deviled Eggs with Cheese & Bacon

Ingredients

12 eggs

1/2 cup mayonnaise

1 tbsp honey mustard

1/4 tsp black pepper powder

1/4 tsp salt

4 strips bacon, cooked crisp and crumbled

2 tbsp shredded cheddar cheese

chili flakes (optional)

chopped chives for garnish (optional)

Directions

1. Boil water in a deep vessel. Add 2 tsp salt to it. Add eggs. Cover with a lid and boil on low to medium heat for 7 to 8 minutes.
2. Take the eggs off heat and let them cool. Run them under cold water if need be.
3.  Crack the shells and take them off carefully.
4. Cut each egg into half, longitudinally.
5. Take out the egg yellows carefully.
6. In a glass bowl collect all the egg yellows.
7. Mash the yellows with a fork and add to the glass bowl, mayonnaise, salt, pepper and honey mustard. Add a teaspoon of chili flakes if you please.
8. Now fold in 3/4th of the crumbled bacon and cheese. Mix well.
9. Stuff this egg yellow mix in the empty centers of egg whites.
10. Refrigerate for about 24 hours.
11. Garnish with the remaining crumbled bacon. Add chives if you wish to:)

You can add a spicy Asian flavor– just garnish with chopped green chillies, chili flakes and lightly toasted sesame seeds. That variation is on the hot side, but still delicious.

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How to Make Delicious Smoky Deviled Eggs

Deviled Eggs Ingredients:

1 dozen large eggs

Ice cubes

1/4 cup plus 2 tablespoons crème fraîche

3 tablespoons mayonnaise

3 tablespoons finely chopped cornichons

2 tablespoons finely chopped red onion

Salt and freshly ground black pepper

Freshly ground white pepper

1/2 teaspoon pimentón

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Deviled Eggs Directions:

1. In a large saucepan, cover the eggs with cold water and bring to a boil over high heat; boil for 1 minute. Remove the saucepan from the heat, cover and let stand for 10 minutes.
2. Drain the eggs and cool them under cold running water, shaking the pan vigorously to crack the shells. Add ice cubes to the pan and let stand until the eggs are cool. Drain and peel the eggs.
3. Halve the eggs lengthwise. Gently remove the yolks and transfer them to a food processor. Add the crème fraîche and mayonnaise and process until smooth. Transfer to a bowl, stir in the cornichons and onion and season with salt, black pepper and white pepper.
4. Arrange the egg-white halves cut side up on a serving plate. Using a pastry bag fitted with a star tip or a teaspoon, fill the cavities with the yolk mixture. Sprinkle with the pimentón and serve.

NOTE: Make Ahead the deviled eggs can be refrigerated overnight. Sprinkle with pimentón just before serving.

Place a couple of Smoky Deviled Eggs on a white plate and sprinkle them with spice.

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