BACON-AND-CHEDDAR DEVILED EGGS
Unlike most restaurants, Julie loves to share her recipes. She elevates deviled eggs to a new level with the addition of bacon and cheddar cheese.
Makes 24 egg halves
12 fresh eggs 1
⁄2 cup mayonnaise
Shown are Bacon-and-Cheddar Deviled Eggs (left) and Asparagus-HamCrepes.
overlooking the river. Under Julie’s imaginative culi-
nary coordination, River Run offers fresh and high-quality ingredients incorporated into a menu that fea- tures an eclectic combination of California and Southern gourmet cuisine. The lounge boasts a selec- tion of 15 different beers and more than 50 different wines.
PJ’s River Run Restaurant, locat-
ed at 384 Lodge Lane south of Nor- fork, is open 5-9 p.m. Wednesday through Saturday, with special seat- ing on selected holidays. Reserva- tions are recommended. For reservations and more in- formation, call (870) 499-7500 or (877) 761-7575.
5slices bacon 2tablespoons shredded cheddar cheese 1tablespoon prepared mustard Chives for garnish
Steam eggs covered for 12 minutes over one-half inch of boiling water. To make sure yolks are centered, store egg cartons on the side in your refrigerator. Remove eggs to an ice-water bath for 5 minutes. Remove, dry and peel.
Cook bacon in a skillet until crisp, remove from pan and drain well. Crumble and set aside.
Cut eggs in half lengthwise. Carefully remove yolks, place in a small bowl and mash. Add mayonnaise and mustard, mix well. Stir in cheese and all but 1tablespoon of the crumbled bacon.
Spoon filling into egg halves. Garnish with reserved crumbled bacon and snipped chives.
32 Living Well i April/May 2014
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