Taste Of Home’s Deviled Eggs Extraordinaire Just In Time For Easter
Ok, who else will be eating egg salad sandwiches for the week after Easter and be blamed in the office for passing gas? Here’s an easy way to use up several hard boiled eggs in one shot. Devil them! I LOVE deviled eggs and usually only get them as hors derves at parties. This Easter I’m going to take Taste of Home’s suggestion and devil them. Some people will include bacon bits, some use horseradish, still others will throw in some pickle relish, what’s YOUR secret?
•24 hard-cooked eggs, peeled
•4 ounces cream cheese, softened
•1/2 cup mayonnaise
•2 tablespoons prepared mustard
•1 teaspoon cider vinegar
•1/4 teaspoon salt
•1/4 teaspoon onion powder
•Cut eggs in half lengthwise. Remove yolks; set whites aside. In a small bowl, mash yolks. Add the cream cheese, mayonnaise, mustard, vinegar, salt and onion powder; mix well. Stuff or pipe into egg whites. Refrigerate until serving. Yield: 4 dozen.
Enjoy & Happy Easter! Remember, stay safe and keep your Deviled Eggs refrigerated!!!