50+ Lifestyles

Deviled Eggs

• 12 large eggs
• 6 Tbsp. mayo
• 2 tsp. Dijon mustard
• 2 tsp. apple cider vinegar
• Salt and pepper to taste

Directions:

1. Boil eggs. *My preferred method is to bring water to a boil, reduce heat to low and place eggs in carefully. Then increase the heat back to high and set a timer to 12 minutes. When the time goes off, remove the eggs from the boiling water and place in an ice water bath.
2. Cool eggs completely, peel them, slice in half lengthwise. Remove the yolk and place in a small bowl.
3. Mash the yolk with a fork, add the mayo, mustard, vinegar, salt and pepper. Stir until smooth.
4. Use a spoon or plastic bag with a corner cut to add the mixture back into the hole in the egg white.
5. Top with a sprinkle of paprika if desired.

Breakfast Egg Casserole

• Cooking spray
• 1 pound of bacon
• 8 large eggs
• 2 cups milk (whole or 2% for best flavor)
• 3 cups shredded cheddar cheese
• 1/4 c diced onion
• 1/ c diced green bell pepper
• 1 (16-ounce) package frozen hash browns, thawed

Directions:

1. Preheat oven to 350 degrees.
2. Lightly grease 7 × 11 casserole dish.
3. Fry or bake bacon until evenly brown.
4. Crumble bacon.
5. Beat eggs and milk together in a large bowl. Mix in cheese, bacon, onion, and green pepper. Stir in thawed hash browns.
6. Pour into casserole dish, cover with aluminium foil and put in preheated oven for 45 minutes.
7. Uncover and bake for another 30 minutes or until eggs have set.

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