Since I spent most of my weekend in the bathroom, singing the Elmo Potty Song, and the rest of it buried in paper, doing our taxes, I don’t have much new to share with you today. Instead, I thought I’d tell you about the hundreds dozens of deviled eggs that stank up my kitchen over Easter weekend.

[“Stank” does not sound right. Although it does properly describe the nastiness that was my sulfur-laced fridge. And I’m fairly certain it’s grammatically correct. At least if I base my grammar on Dr. Seuss, and hello? Who doesn’t? Just like the Grinch, those eggs “stink, stank, stunk.”]

As I mentioned in a recent weekend linky post that has yet to be named, I was excited to try a new recipe for deviled eggs. One that includes bacon and cheese. And so I did.

Deanna’s recipe yielded 10 deviled eggs. Since I wasn’t sure if my family would like the different eggs, I decided I’d make a batch of normal ones and a batch of the new ones.

But, as you may know, math is not my strong suit. I can do math, thankyouverymuch. It just doesn’t come naturally, as they say. Or quickly. Or, sometimes, accurately.

Really, the problem was that I just overestimated how excited my family would be to eat eggs. And when I was counting up people, I forgot that Chad doesn’t like eggs at all (although he was proud to tell me he just recently ate his first omelet and it wasn’t bad), and my Nana is still on a diet. Plus, my cousin Craig and his wife weren’t there.

So, to make this story a smidge shorter than it could be, because believe me, I could go on – I made too many eggs. So this recipe will show you how to make 20 deviled eggs. But only do so if you actually intend to feed a small egg-eating army.

Deanna’s Deviled Eggs

10 eggs
1 cup Mayo
1 Tbsp. Mustard
2 Tbsp. Vinegar
8 slices bacon, fried crispy and crumbled into tiny pieces
1 cup shredded cheddar cheese

The original recipe called for Tabasco, salt and pepper to taste, but I didn’t add any of that. Actually, I didn’t add paprika, either, because I didn’t have any. But I wanted to. Also, the original recipe, which I’ve doubled here, called for one tablespoon mustard. And so I used two tablespoons. And it kind of ruined the whole thing for me.

Boil your eggs. I used Sarah’s method for boiling eggs, and it worked beautifully. Slice them in half, pop out the yolk and mix them with the ingredients (except the paprika). Scoop the mixture into a ziploc bag, snip off the corner, and squirt into the egg halves. (Yes, those are my technical cooking terms.) If you haven’t crumbled the bacon small enough, you might notice that it gets stuck. Just snip off a bigger corner. (Again, technical words here.) Sprinkle on paprika and refrigerate until serving.

Remember, don’t go crazy with the mustard. Even if you like mustard – and I do – you don’t want it covering up the bacon and the cheese. Which are kind of the whole reason for the recipe.

In summary, my weekend included phrases like, “Where are your panties?” and “Yay!!! You peed in the potty!” as well as “We only gave how much to charity last year?” and “Why isn’t that credit showing up in our refund?” How was yours?

This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table and Tempt My Tummy Tuesday.

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