One year ago, I spent the weekend before Easter potty training and filing our taxes. Thankfully we’re past that now. I filed my taxes more than a week (a whole week!) before April 18, and aside from the occasional
annoying accident and Pull-Ups at night, we’re well past potty training. (Yes, I know we need to work on the Pull-Ups at night issue. It’s on my list of goals for 2011. And on my mom’s list of goals for the summer. Surely one of us will be successful…)
But one thing that’s the same is that Easter dinner with my family is coming up, on the busiest choir day of the year. (We’ll sing for four services on Sunday, as well as two on Good Friday, and I’m – literally – praying that we don’t sing the never-ending version of Mighty to Save again this year.) Since my time will be limited on Easter – but I can’t stomach the thought of showing up at a family dinner empty-handed – I need to find a recipe that a) is simple and b) can be made in advance.
Last year I made deviled eggs, and they fit the bill perfectly. I’m not sure if I’ll make them again this year, but I thought I’d share the recipe with you! I originally posted this recipe last year, and I originally found it on Deanna’s Corner Cooking.
Bacon Deviled Eggs
1 cup mayo
1 Tbsp. mustard
2 Tbsp. vinegar
8 slices bacon, fried crispy and crumbled into tiny pieces
1 cup cheddar cheese, finely shredded
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.
As I noted last year, 20 deviled eggs is a LOT of deviled eggs. So unless you’re feeding an actual army, you may want to stick with the original quantities (although I’d suggest using half the amount of mustard, because seriously, it was too much!). Also, deviled eggs are simple and can be made the day before your dinner, but be prepared for your fridge – and possibly your entire kitchen – to smell like eggs for a while.
What are you making for Easter dinner? Who will you be spending the holiday with this year?
This post will be linked to Mouthwatering Monday, Tasty Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, 33 Shades of Green, Foodie Friday, Friday Firsts and Food on Fridays. It will also be linked to Ingredient Spotlight at Eat at Home Cooks.
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