Easter season in my kitchen usually means I’ll be stocking up on eggs. There’s usually a great sale for eggs this time of year and I certainly take advantage! So with cartons of eggs filling up my fridge, the only obvious thing to make is deviled eggs. To put a tasty spin, I made these Loaded Bacon Deviled Eggs as an appetizer for Easter. Full of crispy bacon, Parmesan cheese and a bit of green onion for a pop of color, these little bites of goodness won’t take long to be devoured…
recipe adapted from Food
3 slices crisp cooked bacon, crumbled
1/4 cup parmesan cheese
1-2 stalks green onion, thinly sliced on bias
1 teaspoon prepared yellow mustard
salt and pepper to taste
2-3 tablespoons real mayonnaise
Cut eggs in halves lengthwise and remove yolks, placing yolks in a medium bowl.
To the yolks, add the remaining ingredients and stir to combine.
Carefully fill the hollowed out egg whites with the yolk mixture. Cover and refrigerate for at least 1-2 hours to meld flavors.