CHEDDAR DEVILED EGGS

 

I was elbow deep in the kitchen baking a Coconut Cake for Easter when I received a request for Deviled Eggs.  I immediately started on these because they are very simple to make but is out of this world.  It is always the first to go when served at a party; who doesn’t love Deviled Eggs?   This is also wildly popular dish for Easter.   You can add just about anything to the filling, it’s very versatile.  I’ve seen Deviled Eggs flavored with ranch, blue cheese, dill, even bacon.   The possibilities are endless.   In our family we love cheese with in our Deviled Eggs so I’m sharing with you a recipe we’ve used for years.    Enjoy!

 

 

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7 Comments

  1. Mali
    April 7, 2012 / 1:43 pm

    Now I have a serious craving for this!

  2. Shahidah
    April 10, 2012 / 8:25 am

    I don’t eat eggs but my sons and husband do I’m going to surprise them and try this deviled egg recipe.
    P.S.Your son is so adorable!

  3. April 23, 2012 / 11:29 am

    I had to chuckle when I saw your deviled eggs. We have them once a year at Easter because our Aunt Beverly makes them. I finally decided to make them myself and my daughter and I put together a little video. I agree…they sure are delicious.

  4. Re Re
    April 18, 2014 / 12:24 pm

    Thanks for sharing, can’t wait to try this recipe.

  5. December 4, 2015 / 8:12 am

    Some extra spices in dlvieed eggs! Very nice! I always add diced pickles and grated carrots to mine. They never last more than 5 minutes. They are great for the 4th of July, or the 28th of June!