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)