I love deviled eggs plain and simple. And really the only problem with them is the look you get when you put four of them on your plate. Turns out that it’s considered “appropriate” to leave some for others. Hogwash! To avoid that problem DeviledEggs.com has a recipe that should satisfy your entire tailgate. All 50 of those drunken rebel rousers. Of course, I can eat 50 deviled eggs by myself.
DEVILED EGG RECIPE FOR 50
1 cup Fat free Mayonnaise
5 TBSP Dijon Mustard
1 4oz Can Deviled Ham
2 Finely Chopped Scallions
2 Finely chopped Stacks of Celery
1 TSP Celery Salt (Deviled ham has salt already in it, so do not over do salt)
2 TSP Dill Weed
1 Gallon Freezer bag
Garnish:
1 can of whole Olives
5 strips of bacon cooked and crumbled
Paprika
Place eggs underneath the top of the water, bring to a boil, over Med-High heat. When the water comes to a boil, cook eggs for 10 minutes and remove from heat, but do not remove them from hot water for another 10-15 minutes (This reduces the green gray haze to the outside of the yoke). Run under cold water and peel.
Cut eggs in half lengthwise. Remove yokes, and place in Medium Bowl, and mash up with a fork. Add Celery Salt, Dill Weed, Deviled Ham, Mayonnaise, Mustard, Finely chopped Celery and Scallions Mix well and place in 1 gallon freezer bag. Cut one end of freezer bag for dispensing mixture in egg shells.
Slice Olives and place on top, sprinkle paprika, and crumbled Bacon. Refrigerate until served.