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Bacon Cheddar Deviled Eggs
Here is a warm weather favorite for your first tailgate of the season. Everybody eats more deviled eggs then they will admit.
12 large eggs
½ cup Mayonnaise
¼ cup French’s Classic Yellow Spicy mustard
½ cup crumbled cooked bacon
½ cup shredded sharp cheddar cheese
2 Tablespoons sweet pickle relish
12 extra-large pitted black olives
Place eggs in pan large enough to hold them in single layer. Cover eggs with cold water by 1 inch and heat just to a boil. Remove from burner and cover the pan. Let the eggs stand in hot water about 12 minutes. Drain immediately and cool completely under cold running water or in bowl of ice water. Then put eggs into the fridge until ready to prepare. Cut the eggs in half lengthwise, remove egg yolks and reserve whites. In a bowl, mash yokes with the remaining ingredients. Spoon or pipe the mixture into the egg whites. Garnish each with a half black olive.
Special Tip For easier peeling, use eggs that are 7 to 10 days old.
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