Deviled Eggs

This recipe came from a co-worker that has now retired.  EVERYONE at worked loved her deviled eggs.  She could easily bring a couple dozen for potluck and they would disappear before the potluck even started.  One day her co-workers told her the next day that it was national deviled egg day (even though it wasn't) just so she would bring in a few dozen.  These are really simple and so good.  Best if they sit for a few hours and all the ingredients mesh together.

• 12 - large eggs
• 1/4 - cup Hellman's mayonnaise (not miracle whip)
• 1 T sugar
• salt &  pepper to taste
• paprika for garnish

 

Place the eggs into a medium size pot, cover with water and bring to a boil. 

 

Remove from heat and cover the pan, let stand for 12 minutes. 

 

Pour off the hot water and refill the pot with cold water and ice cubes.

 

Let them sit in the cold water for 5 minutes. 

 

Peel the eggs, cover and chill for at least 1 hour. Halve the eggs lengthwise. 

 

Remove the yolks and transfer them to a small bowl.

Mash the yolks with a fork, then stir in the Hellman's and sugar.

 

Season with salt and pepper. Scoop up the filling and add to a small zip lock bag. 

 

Using scissors cut off a small part of the end. 

 

Squeeze the filling mixture into each egg white half. Sprinkle the tops with paprika.

Let chill for a few hours before serving.

 

Breakfast Casserole

This was a recipe that I just threw together.  I loved breakfast casserole but my kids didn't like it cause of the bread. (I think they didn't like the soggy bread going on) so I had tasted and seen other casseroles make with hash browns so I thought what the heck.  Let's try it with hash browns.  I would have to say that I do enjoy it better with hash browns.

24 oz frozen shredded potatoes, thawed
salt and pepper
12 eggs
2 C milk or 1/2 and 1/2
1 t season salt
3 cups cheddar cheese, grated - or what ever your family enjoys
2 C chopped ham (you can substitute cooked sausage or bacon)

Heat oven to 350 degress. Spray a 9x13 pan with cooking spray. Pour the thawed potatoes into the pan. Shake a little salt and pepper over the top.

In a large bowl whisk the eggs up. Add the milk, season salt, cheese and ham. Stir to mix it all together.

Pour it over the top of the potatoes. Cover with foil and let it hang out in the fridge overnight if you wish.

Bake for  90 minutes. Remove from the oven and let it sit for about 10 minutes before serving. This helps to make it solid. 

I bake without tin foil but if starts to get to brown for your liking just cover with foil and continue baking.