Weekend Cooking: D’Lish Deviled Eggs
I don’t really care for deviled eggs so, much to Carl’s dismay, I rarely fix them. I’ve always noticed, though, that they go very quickly whenever someone serves them at a get-together. When D’Lish Deviled Eggs, by Kathy Casey, showed up in my mailbox, I thought it was beautiful and was anxious to look through it. I thought the layout of the book was great – it starts with an introduction, goes on to a history of deviled eggs, deviled egg dishware, and holiday and party ideas that include deviled eggs. For instance, it suggests serving Green Goddess Deviled Eggs for St. Patrick’s Day – the filling has a green tint because it includes some avocado – how clever is that?! The cookbook goes on to give “hard facts” about boiled eggs and instructions on how to boil chicken, duck, and quail eggs so it’s appropriate for even beginning cooks. The last thing before the recipes is general tips and recipe notes. This cookbook includes 50 unique recipes for deviled eggs and almost every recipe is pictured.
After I looked it over, I handed the cookbook to Carl and asked him to select a recipe for me to try. He thought they all looked great and couldn’t decide, so Vance selected the Bacon Cheddar Deviled Eggs. I have to tell you, they were easy to create and Carl declared them the best deviled eggs he’s ever tasted! I have a feeling I’ll be turning to this cookbook again and again. I’m already trying to decide which recipe to try for this month’s book club meeting – Honey Mustard Deviled Eggs, Chipotle Deviled Eggs, or Pimiento Cheese Deviled Eggs. No matter which one I try, I know I’ll have to make extra so Carl can have some. If you want to jazz up your Easter celebration, grab a copy of D’Lish Deviled Eggs!
Bacon Cheddar Deviled Eggs from D’Lish Deviled Eggs by Kathy Casey
1 dozen hard-cooked eggs
3 tablespoons mayonnaise
3 tablespoons sour cream
½ teaspoon Dijon mustard (optional)
1 teaspoon minced fresh garlic
¼ teaspoon salt
1/8 teaspoon freshly ground black pepper
1/3 cup finely grated sharp cheddar cheese
¼ cup finely chopped crisp-cooked bacon
2 tablespoons very thinly sliced green onion
Freshly ground black pepper
Halve the eggs lengthwise and transfer the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
With a fork, mash the yolks to a smooth consistency. Add the mayonnaise, sour cream, mustard, if desired, garlic, salt, and pepper, and mix until smooth. (You can also do this using an electric mixer with a whip attachment.) Stir in the cheddar until evenly mixed in. Taste and season accordingly.
Spoon the mixture into a pastry bag fitted with a large plain tip, then pipe the mixture evenly into the egg white halves. Or fill the eggs with a spoon, dividing the filling evenly.
To make the topping, in a small bowl, mix the bacon and green onion. Top each egg half with about ¾ teaspoon of the mixture, then sprinkle with black pepper.
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