We love deviled eggs around here but normally keep them pretty basic.
Recently I seen a wonderful post for Bacon Cheddar Deviled Eggs by another blogger Hun,What's for dinner?.
The idea of adding cheese to deviled eggs fascinated me and it made me get my thinking cap on.
We love cheese around here as well, but I knew I had some fontina that needed to be used so I made the choice of my cheese pretty quickly.Bacon was a given because everything is so good with bacon so I immediately started frying the bacon and boiling eggs.
I had started my spinach seeds a while back for my spring garden but they were far from being ready to use at this point. I searched the bottom of the crisper when I remembered I had bought spinach at the store.I just knew I would get to the bottom of that crisper and find a bag of brown mush.I was wrong.I had beautiful spinach in the bottomless pit also known as my vegetable crisper.
So it began, the assembly of my Springtime Deviled Eggs.
I used the recipe from Hun,What's for dinner? as a guide but made a few changes as I went along.The original recipe can be found HERE.
I had to come up with a name for my eggs and I asked for help from a lot of you.You came up with some great names that I loved.In the end I decided to go with springtime deviled eggs because spring had just arrived, the eggs reminded me of the spring, and spring is a great time for fresh spinach.
Jodies Kitchen Spring Eggs
12 boiled eggs sliced in half length wise
1/2 cup mayonnaise plus 1 tablespoon
1/4 teaspoon black pepper
2 tablespoons shredded fontina cheese
1/4 cup chopped fresh spinach (more or less for your taste)
5 slices cooked and crumbled bacon ( you may reserve one slice for garnish if you like).
salt is optional and should only be added after you have made up your mix and tasted.The salt in the bacon may be enough for you.I added a pinch myself.
Scoop out yolks from eggs into a bowl.Add all other ingredients and mix well.Place the mixture into the cooked egg white halves using the method you prefer.
These look and sound fantastic! Love the spinach and fontina.
ReplyDeleteThank you Cindy
DeleteJodie, I have a big question for you.. Do you use onion in your recipe for any of your deviled eggs? I have always used them in mine and all of my relatives do too. To me they just don't taste right without them. Of course they are minced up very tiny so they don't have a big crunch, and also I just have to have sweet pickle relish too, which I have noticed a lot of recipes don't have either of them. Is it because I'm from the South lol? ( Cumming, Georgia ) Have a great day Jodie :) Brenda Paul
ReplyDeleteHi Brenda.I have never put onion in my deviled eggs, and as far as I know I have never eaten any either.
DeleteI am from N.C. so consider myself southern as well.But it can be a family thing, kinda like whether you use fat back in beans or hog jowl..lol But I definitely like that idea of the addition of onion, my Dad would probably fall in love with that idea.I have seen deviled eggs with the pickle relish though.