Angelic Deviled Eggs

Angelic Deviled Eggs are the counterpart to plain deviled eggs, egg-cept these have cheese, bacon, and chives in the mix. The devil made me do it!

*Disclaimer - This recipe was originally published in 2012. I'm working hard to update all my older recipes with recipe cards, new photos, and additional recipe information. But, getting to all of them will take time. Please bear with me. In the meantime let me assure you that this recipe is still a winner and one I'm sure you'll be well pleased with when you make it at home.

Having never been a huge fan of deviled eggs, but always having a strong love for scrambled eggs and bacon, the other day a light bulb went off in my head.

You get where I'm going with this, right?

Oink! Oink!

ANGELIC Deviled EGGS      {PRINT THIS RECIPE}

1 dozen hard-boiled eggs, shelled and cut in half
½ pound cooked and crumbled bacon
¼ cup mayonnaise
⅓ cup shredded cheddar cheese
½ teaspoon dry mustard
½ teaspoon kosher salt
¼ teaspoon fresh cracked pepper
2 tablespoons minced chives (save some for garnish)

-In a medium-size bowl, add the egg yolks and all the remaining ingredients. Mash with a fork or spoon until it becomes the consistency of mashed potatoes (with lumps).
-Using a spoon, mound approximately 1 teaspoon of the yolk mixture back into the egg white cup.
-Garnish with additional chopped chives.
-Refrigerate until ready to serve.

For me, this would make an awesome Mother's Day breakfast served in bed with a side of toast and a nice hot cup of coffee!  YUM!

*Note -These Angelic Eggs could also be made with cooked, drained, and crumbled breakfast sausage as a replacement for the bacon.

No doubt, it would be equally delicious!!! 

Off I go to polish my halo! 🙂  LOL

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