ryan's deviled eggs
(2 ratings)
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I named these after my nephew who is responsible for finding this recipe. Several years ago he was sick at school. While waiting for his mom to pick him up from the nurse's office, he overheard a conversation about this recipe. It sounded so good to him that he pestered his mother until she called the school the next day to get the recipe. The first time my sister made these she brought them to my house for Easter. She and her family actually had to pull the car over to put the eggs in the trunk because they couldn't stop eating them. Yes, they are *that* good!
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(2 ratings)
yield
2 -12, depending on your will power and cholesterol level
prep time
10 Min
cook time
20 Min
Ingredients For ryan's deviled eggs
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12extra large eggs, hard boiled
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1/2 cmayonnaise
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1/4 csour cream
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1 Tbsphorseradish sauce
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1 Tbspdijon mustard
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1/2 lbbacon, cooked and crumbled finely
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4scallions, only the green part, finely chopped
How To Make ryan's deviled eggs
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1Cool eggs and peel under cold running water. Slice eggs in half. Remove yolks and mash in a medium sized bowl. Add the rest of the ingredients (mayonnaise through scallions) to the yolks. *Fill 1 quart baggie with the yolk mixture. Cut off the tip of one side and fill the egg whites. Put in fridge to let the flavors mingle. *If you need to transport them, you can fill them once you reach your destination. That'll also cut down on how many your family sneaks in the car!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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