Deviled Eggs

Hard Boiled Eggs
Making deviled eggs today and needed some hard boiled eggs. This time I tried a different method.
  • Boil water (about 2 1/2 quarts) in pot.
  • Drop in one dozen eggs by lowering gently with a large spoon or spider tool.
  • Immediately add 2 cups of ice cups or about 12 ice cubes.
  • Bring the water back to a boil.
  • Reduce to low simmer at 191 degrees.
  • Cook 11 minutes.
  • Place eggs in bowl of ice water until cooled, about 5 minutes.
  • Peel.

DELICIOUS! Bacon and egg salad deviled eggs

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Yields1 Serving
Ingredients
 12 Hard boiled eggs
 1 tbsp Chopped celery
 1 tbsp Minced scallions
 0.25 cup Mayonnaise
 1 tbsp Sour cream
 0.25 tsp Salt
 0.25 tsp Penzey's Sunny Paris seasoning or Herbs de Provence or any combination of fresh garden herbs,
 2 Slices cooked nitrate free black pepper bacon which has been chopped into very small pieces
1

Cook and cut in half

2

Remove yolks from 6 eggs. (12 halves) set aside and reserve yolks for another use.

3

Chop remaining 6 eggs and place chopped eggs in a medium bowl

4

Mix all ingredients gently.

5

Add a spoonful of egg mixture to each egg white.

6

Top with extra bacon and finely minced chives.

7

Add fresh cracked black pepper.

Ingredients

Ingredients
 12 Hard boiled eggs
 1 tbsp Chopped celery
 1 tbsp Minced scallions
 0.25 cup Mayonnaise
 1 tbsp Sour cream
 0.25 tsp Salt
 0.25 tsp Penzey's Sunny Paris seasoning or Herbs de Provence or any combination of fresh garden herbs,
 2 Slices cooked nitrate free black pepper bacon which has been chopped into very small pieces

Directions

1

Cook and cut in half

2

Remove yolks from 6 eggs. (12 halves) set aside and reserve yolks for another use.

3

Chop remaining 6 eggs and place chopped eggs in a medium bowl

4

Mix all ingredients gently.

5

Add a spoonful of egg mixture to each egg white.

6

Top with extra bacon and finely minced chives.

7

Add fresh cracked black pepper.

Bacon And Egg Salad Deviled Eggs