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.

Click here for more Deviled eggs Easter Recipes!

Easter Ham Dinner: Cherry Glazed Baked Ham Recipe

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Easter Ham Ingredients:

8 servings

Non-stick spray or cooking spray

Ready-to-eat ham (boneless; 5-pound)

Prepared horseradish (creamy; 1 tablespoon)

Cherry preserves (1 cup)

White wine or water (1/2 cup)

1 lemon (zested and juiced)

Cardamom (ground; ¼ teaspoon)

Cumin (ground; ½ teaspoon)

Cinnamon (ground; ½ teaspoon)

Packed light brown sugar (1 tablespoon)

Salt (1/4 teaspoon)

Easter Ham Dinner Directions:

1. Preheat the oven to 350°F.
2. Line foil in a roasting pan and spray on it with the cooking spray.
   Take a small sharp knife and incise the sides and top surface of the ham in a zigzag pattern.
3. Put the ham in the pan, pour the white wine or water, and bake for 45 minutes to one hour by loosely covering with aluminum foil in a tent.
4. While ham is getting baked, make the cherry glaze. Take a medium bowl and mix together the cherry preserves, horseradish, lemon juice, cardamom, cumin, cinnamon, brown sugar, and salt. Now, move the mixture to a small saucepan and bring it to a boil over medium heat. Keep the heat on for 2 to 3 minutes until the glaze is thickened slightly. Stop the heat and stir in the lemon zest. Your cherry glaze is ready for use.
5. Take the ham out of the oven and use 1/4 cup of the cherry glaze to brush its upper side. Then bake it again, uncovered, for nearly 20 minutes until an instant-read thermometer inserted in the middle reads 140°F.
6. Take the ham out of the oven and let it cool for 10 minutes. Place it on a cutting board and slice.
7. Arrange the slices on a serving platter and serve after pouring the reserved cherry glaze.

The baked ham is so tasty that it does not require the glaze actually. So, you can also serve the glaze separately as a sauce for the ham. The ham is moist and tender, definitely a keeper for a special occasion like Easter. Make this dish for your Easter dinner and see how your family will love it! Are you considering a ham recipe for your Easter dinner?

For more easy Easter recipes on Stagetecture, click here.