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Tuesday, February 26, 2013
Bacony Deviled Eggs
Who says Deviled eggs are just for Easter!? Add Bacon & some onion, its delicious, hope you like it!
What you need is: 12 large eggs hard boiled peeled and sliced in half 1/2 cup of Mayonnaise 1 Tablespoon of dijon mustard 1 Tablespoon of horseradish 8 oz of chopped, cooked bacon 4 scallions, chopped fine
How to make them: Plop the egg yolks into a small bowl and mash them with the back of a spoon until smooth. Then stir in the mayonnaise, mustard and horseradish. When the yolk mixture is smooth, make it bumpy again by stirring in the bacon and the scallions. Taste for seasoning. Using two spoons, stuff the egg whites with the yolk mixture. Cover them with plastic wrap. Keep them covered and chilled until you're ready to serve them. Putting deviled eggs--the slipperiest food known to man--on a bed of parsley is supposed to keep them from sliding around the platter. But the only way to make that work is to use a whole lot of parsley; you'd need a couple of bags, not just a sprig or two. And even then your eggs wouldn't necessarily be kept from tipping over if you had to take them in the car. If you have to drive deviled eggs somewhere, line a tray with a sheet of plastic wrap. Then put the eggs in little nests of scrunched-up plastic wrap, making sure that each nest is touching its neighbor. Then cover the platter with more plastic wrap, and those guys stay where they're supposed to.