Deviled Egg Recipes: Deviled Eggs 09 by Recipe Cottage

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	Deviled Eggs 09

		Deviled Eggs Yield: 6 Servings 6 large or extra-large eggs 4 saltine cracker squares, finely crushed 1 tablespoon onion, finely minced 2 tablespoons celery, very finely diced 1 tablespoon sweet pickle, finely diced 2 tablespoons bacon, finely crumbled (optional) 1/2 tsp yellow mustard 1/3 cup mayonnaise salt and pepper to taste stuffed olives, sliced paprika Put eggs in one layer in medium saucepan. Cover with cold water and slowly bring to boil. Cover and remove from heat. Let stand 15 minutes. Drain hot water from eggs and cover with cold water to cool. Peel eggs, slice in half lengthwise and separate yolks and whites, placing yolks in medium mixing bowl. Reserve egg whites on plate. Mash egg yolks with fork until well broken up. Add crushed crackers, onion, celery, and bacon (if using) to egg yolks, tossing together until well mixed. Stir in mayonnaise and mustard until well mixed. If egg yolk mixture is too dry, add additional mayonnaise or a small amount of cream. Season to taste with salt and pepper. Pipe or spoon egg yolk mixture into egg white halves. Press olive slice into top of egg, and sprinkle lightly with paprika. Serve immediately or refrigerate. If refrigerating, remove from refrigerator 1/2 hour before serving to improve flavor.