I will say, even in my self declared "year of parsley", this recipe does call for a lot... You might want to cut back a bit.
While paprika is an optional ingredient, I do highly recommend sprinkling it on top.
And oh yes, I'm adding the bacon label to this post, it's a natural for this combo!
These eggs are best eaten the day they're made.
A few fun ideas for easily decorating deviled eggs for Easter can be found HERE.
These eggs are best eaten the day they're made.
A few fun ideas for easily decorating deviled eggs for Easter can be found HERE.
12 eggs, hard boiled, cut in half and yolks popped out
1 C cheddar cheese, finely shredded
4 Tblsp fresh parsley, finely chopped-I'd use less
4 Tblsp mayonnaise-I used a bit more
2 tsp prepared horseradish
1 tsp dry mustard
S&P to taste
bacon, cooked and crumbled-optional-my suggestion
paprika for sprinkling on top-optional-but recommended
Tiny cooked shrimp, sliced olives, pimentos, parsley, etc for garnish
- Mash yolks. Thoroughly mix in the cheese, parsley, mayo, horseradish, mustard and S&P.
- Fill the whites with the yolk mixture.
- Sprinkle with paprika and garnish as desired.
Eat well and have a happy day:@)