Brundi’s Sunday Deviled Eggs
Posted by Ben | Under Lick The Plate Clean Recipes, Party Foods / Football - Tailgaiting, Vegetables / Side Dishes Saturday Aug 30, 2008
… from the heart and kitchen of Brundi Starling Crawford.
I have always loved eggs, especially deviled eggs. I can remember visiting my godparents and ‘Aunt Phyllis’ would always have a tray of eggs ready for me. Today, I love making deviled eggs and have found a quick easy combination that seems to please everyone. These are a perfect addition for that special Sunday lunch with family.
Boil eggs (add a tad of vinegar in water, this helps prevent cracking).
Peel and cut eggs in half.
Mash egg yolks with mayonnaise (not Miracle Whip), add a smidge of mustard, salt, cracked pepper, and about a teaspoon of sugar. Thoroughly mix together.
For a special kick, add fried crumbled bacon.
Neatly place a heaping spoonful in each egg. Sprinkle with paprika.
Simple and delicious!
Thanks Brundi for mixing my two favorite things, deviled eggs and bacon. By the way am I the only one who has lived to have gray hair and just learned how to get the shell off the eggs in almost one smooth move? Paula Dean said to bonk the top and bottom of the egg on the counter and then gently roll the egg once around. The shell easily comes right off. After all those years of pock marked eggs, a miracle!
There’s nothing better than good deviled eggs! My family enjoys them at Thanksgiving, Christmas, and at any special get-together. Now, thanks to Brundi, I have a new twist to put on an old favorite. Thanks for the tip about the bacon, and on adding vinegar to the water… I didn’t know that little trick!