As long as you’re boiling eggs for coloring, why not throw in an extra dozen to make deviled eggs? You might think they are labor intensive, but they aren’t really. The good thing about them is you can vary the consistency (add more or less mayo) and the spices. No matter how you make them or what you top them with—real fried-up bacon, olives, paprika, pickles, capers—they are always gobbled up.
My sister Jane made deviled eggs for Easter dinner. But she didn’t stop there. She had pickled eggs, colored eggs, decorative eggs, and plastic eggs filled with money! I guess she is partial to eggs and I’m glad she is because we were the beneficiaries of her eggstra special hospitality!
Jane McLaughlin’s Deviled Eggs
- 18 eggs, hard boiled, peeled, cooled and cut in half lengthwise
- 3/4 cup mayonnaise
- 1 heaping tablespoon Guldens® mustard
- 1/4 cup celery, finely chopped
- 1/4 onion, finely chopped
- 1/2 teaspoon celery salt
- 1/8 teaspoon white pepper
- 1/2 pound bacon, fried, cooled, and crumbled
Remove yolks from the eggs and mash them with a fork or potato masher. Add mayonnaise, mustard, celery, onion and spices. Fill the egg white halves with the yolk filling. Top with paprika and crumbled bacon.