BACON CHEDDAR DEVILED EGGS
These deviled eggs include bacon and shredded cheddar cheese. Better than your ordinary deviled eggs.
Provided by USEREMILY3260
Categories Appetizers and Snacks 100+ Deviled Egg Recipes Bacon Deviled Egg Recipes
Time 40m
Yield 12
Number Of Ingredients 5
Steps:
- Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water.
- Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside.
- Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 0.8 g, Cholesterol 197.3 mg, Fat 17 g, Protein 7.9 g, SaturatedFat 4.3 g, Sodium 223 mg, Sugar 0.5 g
OPRAH WINFREY'S DEVILED EGGS
Make and share this Oprah Winfrey's Deviled Eggs recipe from Food.com.
Provided by Lorri in Wyoming
Categories Brunch
Time 30m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Hard boil eggs.
- Cut each in half lengthwise.
- Remove yolks and place in bowl with all other ingredients; mix well.
- Spoon into egg whites and sprinkle with parsley & paprika.
- Cover and refrigerate at least one hour or more.
- Serve chilled.
DEVILED EGG BREAKFAST BAKE
This egg casserole is great for overnight guests. It's like deviled eggs with a rich, creamy mushroom sauce over the top. It can be made the night before and the next morning just pop it in the oven. Serve with some nice fresh fruit.
Provided by Crazycook in PA
Categories Breakfast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Slice eggs in half lengthwise.
- Remove yolks and put in a bowl and mash with a fork.
- Set egg whites aside.
- To the egg yolks, add sour cream, mustard and salt and mix till creamy.
- Fill the egg whites with this mixture and set aside.
- In a small saucepan, saute the onions in the butter until tender.
- Add the soup and sour cream and mix well.
- Pour half of soup into an ungreased, shallow baking dish.
- Arrange stuffed eggs over the sauce.
- Spoon remaining sauce on top and sprinkle with the cheese and paprika.
- Cover and refrigerate overnight.
- The next morning take dish out of refrigerator for at least 30 minutes before baking.
- Bake in a preheated 350 degree oven for approximately 30 minutes or until heated through.
Nutrition Facts : Calories 254.1, Fat 20.1, SaturatedFat 9.8, Cholesterol 245.5, Sodium 738.7, Carbohydrate 6, Fiber 0.3, Sugar 2, Protein 12.3
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- Place the eggs in a saucepan and cover with water. Bring to a boil. Cover and remove from heat. Let the eggs sit for 20 minutes.
- Drain the eggs, and immediately plunge the eggs in a bowl of cold water. Let the eggs sit for 5 minutes. Carefully peel the eggs.
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