Are you wondering what to do with your dyed eggs after you’re done with them? Do you feel wasteful just throwing them away? You can always repurpose them and have a delicious addition to your Easter meal with some rich and creamy Blue Cheese & Bacon Deviled Eggs. This recipe is from our Easter menu this year.
We are giving our Easter menu to our members as a gift and you can access it right now from your member’s page. If you have been debating about joining eMeals, you can sign up now to get a free bonus Easter plan on top of having your weekly dinners taken care of for you.
If the Easter bunny visits your house and you want to eat the eggs he hides, make sure the bunny knows that the eggs can only be out for about 2 hours before they need to be used and eaten. If you put the eggs in the refrigerator, they can last about a week though.
Blue Cheese & Bacon Deviled Eggs
6 large eggs hardboiled, and peeled
2 T crumbled blue cheese
1⁄2 t Dijon mustard
1⁄8 t garlic powder
1⁄8 t pepper (can use white or black)
3 slices bacon, cooked until crisp
Halve eggs lengthwise. Remove yolks and mash with a fork. Add blue cheese, mayo, mustard, garlic powder and white pepper; stir to combine. Spoon back into egg whites; sprinkle with crumbled bacon.