Tuesday, August 06, 2013

Deviled eggs

I got this idea from Steel Magnolias in Valdosta, Ga. We stop in Valdosta on the way to Florida, and we ate at Steel Magnolias the last time. Their deviled eggs topped with crumbled bacon were delicious. There are no measurements because I didn't measure anything. Just taste and correct.

Serves 4
2 slices bacon, cooked til crisp and crumbled
4 eggs
1/4-1/4 cup Mayo
2-3 tbl Dijon mustard
1 tbl adobo sauce from Chipotles in adobo 
Salt and pepper to taste

Cook bacon, drain, and crumble. Set aside.

Place eggs in saucepan covered with water. Bring to a boil, turn off, cover, and let sit 15 minutes. Drain and run cold water over the eggs. Crack the eggs all over and let sit in cold water til cool. Peel under running water.  

Cut eggs in half, remove yolks,  mash yolks with remaining ingredients. Taste and correct seasonings. Fill whites up and top with crumbled bacon.

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