Recipe
Our Easter Eggs :P

INGREDIENTS:

• 6 eggs
• 1/3 cup mayonnaise
• 2 tbsp. mustard
• A tad bit more than 1/8 tsp. salt
• 1/4 tsp. pepper – we like McCormick’s Peppercorn Medley Grinder (which has black, pink, white, green peppercorns, coriander, and allspice)
• Bacon strips
• Shredded cheese – we used cheddar

PREPARATION:

1. Cook bacon strips – we grilled ours or you can bake it ’til it gets to the crispiness you like
2. Boil eggs (see below)

BOILING THE HARD-BOILED EGGS:

Inside pot, place eggs in single layer.   Use cold water to cover an inch over the eggs, then cook on medium-high heat until it comes to a rolling boil (i.e. vigorously boiling). Turn off stove, then cover pot and let stand for 13 minutes.

Place each egg inside a cold water bath (throw in some ice cubes if the water’s not cold enough) and let eggs sit for 5 minutes. Remove eggs from water bath.  One egg at a time, lightly tap each end (ideally on a wooden cutting board), then roll.  Peel shell. Something I learned from making these about half a dozen times now… if there are stubborn egg shell pieces/fragments, dip egg in bowl of water and gently remove. Blot wet eggs on paper towel.

DIRECTIONS FOR DEVILED EGGS:

Cut each egg in half, lengthwise.  Gently remove the yolks and place in bowl.  Mash yolks, before adding mayonnaise, mustard, salt, and pepper.  Stir until smooth.  Spoon yolk mixture back onto egg.  Top with chopped bacon, and shredded cheese, or whatever tickles your fancy.