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A Twist on Deviled Eggs
I don’t think I have ever been to a church potluck or a BBQ where I didn’t see a platter of deviled eggs. Maybe it is a southern thing, maybe it isn’t but these stuffed eggs are among the “must have” sides at such food events.
The traditional deviled eggs that I grew up seeing and eating were just your basic mayo and mustard combo mixed with the egg yolks and either sweet or dill pickle relish. I honestly have never been a huge fan of the deviled eggs due to my dislike of mustard. But when my family ask to bring deviled eggs to a birthday party last summer, I knew I wanted to switch up the flavors with some of my favorite ingredients like sour cream, cheese and bacon.
I was nervous at first about changing up the eggs because my family loves them and I didn’t want to spoil one of their favorites by getting to crazy with the recipe. I ask myself how can anything be bad with bacon and cheese, and then set to work. All that worrying for nothing as these eggs were a huge hit and now they are one of my most requested dishes at family gatherings.
Those darn shells…
I just wish there was an easier way to peel those boiled eggs without my patience being tested! Of course I know there are all types of tricks floating around the internet claiming to make the eggs peel perfectly but I think it is just luck. It is so nice when you are able to peel an entire batch without ending up with ugly eggs. Mine always seem to give me trouble when I want them pretty for company or potlucks. Maybe because they so frustrating is the real reason they are “deviled eggs”.
Thankfully I boiled about 20 eggs when making this recipe so I was able to get a few that looked good enough to photograph but don’t look too close. Ha!
I can’t promise you I didn’t grumble and fuse while I was peeling this batch but they still they taste wonderful which always makes up for the pesky peeling process!
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