The Deviled Egg
By: Chef Cathy Zeis
The staple of spring...deviled eggs. I love deviled eggs. I could sit down and eat a dozen at one time. Of course, I wouldn't suggest doing that, but it is tempting. Since I don't do any recipe the usual way, I thought I'd share with you my favorite way to tackle the egg. Enjoy!
12 eggs, hard boiled and peeled
3 strips of bacon, crisp and crumbled
1/2 cup red bell pepper, diced
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.