Easter has past and the basket is still full of colored hard-boiled eggs – What to do?
Here’s an easy “disappearing act” with a twist on the perfect appetizer –Deviled eggs.
Bacon, eggs, cheese … it’s like a creamy, yummy omelette in a half shell .. no wonder these treats disappear so quickly. Oh and the peas …. wow – definitely adds to the whole delicious mouth-pop!
Bacon and Cream Cheese Deviled Eggs
8 – Hard boiled eggs
4 oz. softened cream cheese or soft goat cheese
3 teaspoon Dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon coarse ground pepper
1/4 cup frozen peas (thawed)
3 strips cooked, crumbled bacon
Prep: Cut eggs in 1/2 lengthwise, remove yolks and set whites aside. In a bowl mash yolks, add softened cheese, mustard, salt, and pepper. mix until blended. Add peas to mix. Fill egg whites with mixture. Sprinkle with bacon. Refrigerate until serving. (16 appetizers)
This sounds scrumptious. And I love your deviled egg plate, too! 🙂
Thanks! I love to bring it out for Easter.