I looked at them, and they looked so, well, photogenic. I looked at my camera. I looked at the eggs. I looked at the sofa. And I knew that if I didn’t take their picture, I would be eating them with a little twinge of regret that I didn’t share them with you guys. How long could it take, really?
So out I went to the back yard (I do love using natural light in the summer) accompanied by my loyal photography companion.
She’s always ready for her close-up. And she is always keenly interested if I am shooting anything that involves bacon. Anyway, I arranged the eggs on a serving board, picked up the camera and…it started to rain. A little sprinkle. A little more than a sprinkle. Meantime the dog was edging closer and closer as I took shot after shot.
So just know that this lovely little egg was photographed in a pretty good-sized rainstorm with a damp hound dog panting heavily into my left ear. I don’t recommend this at ALL for when you make them, as it doesn’t do much for that whole “make something for dinner that helps you chillax after a long day” thing…but I very much DO recommend these creamy, dreamy, bacony, cheesy deviled eggs.
Onward to Friday.
Serves: 24 deviled egg halves
- 12 hardboiled eggs, peeled and chilled
- 8 slices bacon, cooked and crumbled
- 6 ounces blue cheese, crumbled
- ¾ cup mayonnaise
- ½ teaspoon Dijon mustard
- Fresh parsley for garnish
- 1. Cut each egg in half lengthwise, and carefully remove yolks by pressing gently on the bottom of the egg white and popping them out.
- 2. Mash egg yolks with cheese, mayo and mustard. Save a few pieces of bacon for garnish and stir the rest into the egg yolk mixture.
- 3. Divide yolk mixture between the egg white halves. Garnish with bacon and parsley. Whatever you do, don't photograph them in the rain, but if you must, leave your hound dog inside.
Deviled Eggs with Tarragon and Shallots from Framed Cooks
Curried Deviled Eggs from Leite’s Culinaria
Caesar Salad Deviled Eggs from Smitten Kitchen