Touchdown Deviled Eggs
12hard-cooked eggs, peeled
1/4 ccanned artichokes hearts, finely chopped
1 Tbspgrated parmesan cheese
1/4 tspseasoned salt
1strip bacon, cooked crisp
How to Make Touchdown Deviled Eggs
- Cut eggs lengthwise in half. Slip out yolks and mash well with fork.
- Stir in mayonnaise, chopped artichokes, Parmesan cheese and seasoned salt.
- Fill whites with egg yolk mixture, heaping over the egg white.
- Cut bacon into very thin little strips. Using the bacon strips, decorate each deviled egg to look like football stitching. Place on a platter and serve. Makes 24 deviled eggs