Heavenly Deviled Eggs…

deviled eggs 1

Deviled eggs are one of those things I make every so often when the mood strikes.  I have all kinds of cute deviled egg plates that have been used maybe once, but let me tell you, that is going to change.  I made deviled eggs today as an appetizer, thought it would be a nice addition.  Being that it was Thanksgiving it seemed appropriate to add a few extras to the usual recipe, glad I did!!  These have got to be the best deviled eggs I have ever eaten.  They are light and fluffy, silky, darn right indulgent.  The light crunch and freshness from the diced green onions totally balance it out.  I started with six eggs that disappeared within seconds of being completed.  Definitely try a dozen!!!

For the Recipe:

6 eggs, boiled

1/4 c. whipping cream

2 tbsp. mayonnaise

1 tsp. mustard

dash of Worcestershire sauce

salt and pepper to taste

3 strips of bacon, cut into small strips and fried

2 green onion, sliced thin

Slice the boiled eggs in half, putting the yolks in a bowl and setting the whites aside.  Pour the whipping cream in a small bowl, whisk until it starts to form soft peaks, set aside.  To the yolks add the mayonnaise, mustard, Worcestershire sauce and salt and pepper.  Mix so it’s creamy, then fold in the whipped cream.  Next, you can either use a pastry bag and pipe the filling into the egg whites or you can just spoon it in.  Lastly, top with the bacon and scallions.  Of course you can also sprinkle with paprika, since that’s the traditional thing to do…. Another idea, a little topping of some caviar.




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