The Deviled Egg



12 eggs, hard boiled and peeled
3 strips of bacon, crisp and crumbled
1/2 cup red bell pepper, diced
dried parsley
2 TBS. spicy mustard
1 TBS. mayo
1/4 tsp. garlic powder
1/4 tsp. lemon pepper
1/4 tsp. cayenne pepper


In a large pan, boil eggs in 8 cups of water for 10 minutes over high heat. Rinse eggs in cold water and peel. Dry eggs with a paper towel and cut in half. Remove the yolks and put
them in a medium bowl. Add all ingredients except parsley, and stir well. Using a teaspoon, fill the center of each egg with the mixture. Sprinkle the tops with dried parsley.
Sherman 4201 Texoma Pkwy (903) 892 -8123 Ardmore 2624 S. Commerce (580) 223-0946
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