Recipe: Bacon & Parmesan Deviled Eggs
Christmas may be over but there is still loads of holiday entertaining to be done, and that means more eating. Tonight I’ll be serving up a bacon and cheese packed version of deviled eggs to my friends for our New Year’s Eve festivities. Inspired by a loaded baked potato – this is a fun twist for a retro classic. Whip these up if you are hosting a party or as a pot luck item to bring to your next party – the plate is sure to be empty by the end of the night. If you want, substitute the parmesan for sharp cheddar or your favourite cheese.
Bacon & Cheddar Deviled Eggs
6 hard-boiled eggs, halved lengthways *
3 tbsp of mayonnaise or sour cream
3 slices of bacon, chopped
1/4 cup shredded parmesan
2 green onions, diced
smoked paprika (optional)
* to hard boil eggs:
Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat.
Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.
1. Scoop egg yolks out into a small bowl. Mix yolks, mayo (or sour cream), bacon, cheese, and green onions.
2. Fill egg whites with the yolk mixture and arrange on a serving plate. Garnish with smoked paprika and enjoy!