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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
10 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
paprika
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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I’ve been craving deviled eggs lately, and Easter seems like the perfect time to eat them. Just have to figure out the &^*%$#! Weight Watchers points.
I usually think that bacon makes everything better, but I don’t think even it could save deviled eggs. :\
Well, if you’re not an egg person, I can see that. Too bad…your loss. ;)
I love deviled eggs. And bacon. sounds like a marriage made in heaven!
Right? And when you put cheese into the mix? Perfect. :)
Okay seriously? YUM. I am SO making these! Today maybe!!
I just made these and… what a lot of work! LOL. And you’re right, go waaaay easy on the mustard. I used half what you said to use and it was still pretty tangy. Tasty though! :-)
Hey, thanks for the link on these! I’m glad you liked them!!
very nice. the local farmers merkat just started up this week and if we get there early enough we can pick up farm fresh eggs as well~ it is just a matter of getting there early because they go fast fast fast
Teeny Templeton would love your delicious eggs, and so do I. Have a wonderful Easter!
Thanks! Hope your Easter was good, too!
Since we don’t have the luxury of travelling for Easter we are having Sunday lunch with friends in Des Moines. I think we’re having turkey and ham, sweet potatoes, but we are taking your cheesy potato recipe and Hawaiin rolls (yum!)
Hopefully it’s a nice Easter. It’s not suppose to be too warm here, but at least not raining! You’ll have to let us know if you “Mighty to Save”-d thousands of times. I played for the Maundy Thursday service, which was quite nice (and, thankfully, short) but I let Alyson play for the Good Friday service, so I’ve had the night off :) Have a happy Easter!!
Mmmm…Hawaiian rolls! We didn’t have deviled eggs at our Easter lunch after all. Maybe next get-together…
I’m a sucker for a deviled egg. I do mine differently, but I think I should give your recipe a try. Because I dooooo love bacon!!! Enjoyed visiting your blog!!
Thanks for stopping by, Lori. I hope the eggs turn out well if you add the bacon. (Then again, what doesn’t turn out well when you add bacon?!)
I love these! what isn’t better with bacon??
Ha! Exactly! I even bought my husband a shirt that says “Everything is better with bacon.” :)
Hey, I’m still getting visitors from this post!! THANKS!