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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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April 8, 2014

Pepper Jack Bacon Deviled Eggs

Easter is upon us, which means boiling loads of eggs and then coloring them with bright colors.  But what do you do with all of those boiled eggs after the big hunt?  Krups sent me their recipe for Pepper Jack Bacon Deviled Eggs.  Oh MY!  I knew immediately this recipe would top my list to share with you all.  Can't go wrong with bacon in my house.

12 eggs
2 tablespoons finely shredded Pepper Jack cheese
1/2 cup mayonnaise
5 slices bacon
1 tablespoon Dijon mustard
Chopped chives (garnish)
Paprika (garnish)

1. Place eggs in KRUPS Egg Cooker (see below), and remove when hard boiled. Remove and rinse under cold water until cool.
2. Place bacon in a skillet and cook on medium until brown and crispy.  Crumble bacon and set aside.
3. Peel the cooled eggs and cut in half lengthwise. Remove yolks and place into a small bowl. Mash egg yolks with mayonnaise, mustard, crumbled bacon and cheese. Fill egg white halves with the yolk mixture and sprinkle paprika on the tops of each egg. Add a sprig of parsley to each egg.  Refrigerate until serving.

If you don't want to boil your eggs the old fashioned way, here's Krups new Egg Cooker, now available for purchase.
With the Krups Egg Cooker, which retails for $29.99, you can boil up to seven eggs; prepare poached eggs or individual omelets in poaching trays (2) included.
  • Boil and keep warm setting.
  • Audible signal indicates end of cooking cycle.
  • Water level indicator and egg piercer included.
  • Lid and egg holder are dishwasher safe
I have never tried the Krups Egg Cooker, so I can't give a review on it, but it sure looks like it could come in handy....especially this time of year.

Images and recipe courtesy Krups
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