10 April, 2012  |   2 Comments

Helen Jane’s Deviled Eggs

Deviled Eggs, HJ Style

You have extra hard boiled eggs about now, I can tell.

Helen Jane’s Deviled Egg Recipe

6 hard boiled eggs
1/2 cup mayonnaise
1 tablespoon dijon mustard
1/2 teaspoon salt
4 slices bacon
1 tablespoon minced parsley

Cut the 4 slices of bacon into tiny, bacon bit sized pieces and brown in a pan. When cooked through and crispy, drain on paper towels. Taste three bacon bits because you deserve it.

Peel hard boiled eggs and slice them the long way, narrow top to bottom.

Pop the yellow yolks into a medium bowl and mash firmly until the consistency of damp yellow sulphury sand. Add mayonnaise, mustard and salt and stir through.

Also to your bowl, add 3/4 of your bacon bits and 3/4 of your minced parsley. Stir through.

Put mixture into a large plastic bag and snip off a corner, piping the mixture back into the empty holes of the hard boiled egg where the yolks used to be.

Sprinkle the tops with parsley and a few bacon bits. Serve amongst friends in a cool, airy brunch situation. We don’t want to end up in in a pickle like Pamie did earlier this year.


Deviled Eggs, HJ Style

Enhanced by Zemanta

2 thoughts on “Helen Jane’s Deviled Eggs

  1. 1
    Cat Chang says:

    I LOVE DEVILED EGGS and any kind of eggs in general. Jonna has witnessed me eating egg salad for breakfast in the office on multiple occasions….hahaha.

    • 1.1
      Helen Jane says:

      LOVE it. We should schedule our egg salad eating on the same day, and put it in the office calendar, so we can maximize our eggsaladness, in the open office environment.

Hooray for replies!