#343 - Deviled Eggs Plus

(by Shirley McNevich)

12 eggs
1/2 cup mayonnaise
6 slices bacon
4 TBSP shredded Cheddar cheese
1 TBSP mustard

Hard boil eggs and cool. Cook bacon in a skillet until brown, then place on paper towels to drain. Crumble bacon and set aside. Peel the eggs and cut in half lengthwise. Remove yolks to a small bowl and mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

#28 - Deviled Eggs

(by Shirley McNevich)

6 hard boiled eggs
2 TBSP Helman's mayo
1 tsp. French's mustard
1/2 tsp. salt
1/4 tsp. pepper
1 tsp. white sugar

Hard boil 6 eggs. Cool and peel eggs.
Slice each egg in half lengthwise. Use a fork and remove yolks and place in a small bowl.
Mash yolks with a fork and add 2 TBSP Helman's mayo, 1 level tsp. French's mustard, 1/2 tsp. salt, 1/4 tsp. pepper, 1 tsp. white sugar. Stir yolk mixture by hand. Use one heaping tsp. of yolk mixture to fill each egg white. Sprinkle paprika over the top. Refrigerate on an egg plate or dinner plate.