Deviled Eggs

 

 

 





Last summer I begged my husband to get some laying hens. I don't know why other than the fact that I think it would be great to out and gather freshly laid eggs. I was thinking breakfast, scrambled, fried, omelet. And don't forget the ever tasty fried egg sandwich. Toast bread lightly, slather with mayo, sprinkle with salt and pepper, and one perfectly fried egg, and oh my! What at treat. I almost had him talked into it. But, then he had to go and start thinking about who would get to clean out the chicken coop. Of course it would be him, he says. He says he has way too many things to do to spend time cleaning a chicken coop. Oh rats! Well I still don't have a chicken coop but I can sure think of wonderful ways to serve eggs.

But my all time favorite way to eat eggs.....Deviled. I have been on a deviled egg kick lately. There are so may ways to do deviled eggs. You can do the traditional mayonnaise, tad of mustard, with or without finely chopped pickle. Which is great. You can add whatever you like. But, I recently came across a recipe for a bacon and chive deviled egg. I changed it up of course to suit myself.

Add a dozen eggs to a large pot. Bring to a boil. Turn off heat. Cover with lid. Let sit for 12 minutes. Drain off hot water. Cover with cold water. Add a few ice cubes. Let sit until completely cooled.

Peel and cut eggs in half lengthwise. Scoop out the yolk into a medium bowl. Add mayo, mustard, sour cream, salt, pepper, cooked and diced bacon, chopped chives. Fill egg whites with yolk mixture. Garnish with bacon and chives.

Amount of mayo, mustard, and sour cream depends on your taste and how thick or thin you like your stuffing mixture. I probably used a couple tablespoons of each.

I think these are the best deviled eggs I have ever had. I hope you try them and think the same.

Enjoy!