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Super Bowl Bacon and Cheddar Deviled Eggs

Click here to watch Karen Petersen make this delicious recipe on KUTV.

Bacon and Cheddar Deviled Eggs

Ingredients:
14 Oakdell Omega-3 Brown Eggs (hard boiled)
½ cup mayonnaise
½ cup sour cream
1-1/2 tsp. Dijon mustard
1 tsp fresh lemon juice
¼ tsp pepper
1/3 cup crumbled cooked bacon
¼ cup finely shredded sharp Cheddar cheese (1 oz.)
2 Tbsp. chopped fresh chives or green onion tops

Directions:
1.) Cut eggs lengthwise in half. Remove yolks to medium bowl. Reserve 24 white halves. Finely chop remaining 4 white halves.
2.) Mash yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice and pepper; mix well. Add chopped egg whites, bacon, cheese and chives; mix well.
3.) Spoon 1 heaping Tbsp. yolk mixture into each reserved egg white half. If coloring egg whites bowls, see directions below. Refrigerate, covered, to blend flavors.
*Recipe courtesy of http://www.incredibleegg.org.

Team colored egg bowls

Ingredients:
Blue, green and yellow food coloring (for Seahawks)
Blue and red food coloring (for Patriots)
White vinegar

Directions:
Boil 4 cups of water. Pour 1 cup of water into 4 separate glasses.
Pour 1 Tbsp of vinegar into each of the glasses.
For Seahawks coloring:
For the blue color, drop 20 drops of blue into one of the glasses.
For the green color, drop 3 green drops and 24 yellow drops into one of the glasses.

Patriots:
For the red color, drop 20 drops of red into one of the glasses.
For the blue color, drop 20 drops of blue into one of the glasses.
Drop 6 egg halves into each of the desired colors. Lets sit for 5-10 minutes, or until the eggs reach desired color. Remove the eggs and gently place on a paper towel. Pat dry.
Fill colored eggs with bacon and cheddar filling. Enjoy!

By | 2015-11-05T20:24:01+00:00 January 29th, 2015|Recipes|0 Comments