Italian Egg Frittata

Are you sticking to your New Year’s Resolution? It’s hard, I know. I read that most people don’t even make it to March before giving up. Not surprising… I still haven’t started mine, but I’m always a little late to the game. That’s all about to change.

First things first, I need to start being better about eating breakfast. Yes, I know. It’s pounded into us as kids – Breakfast is the MOST important meal. And yet, here I am, a grown adult, and most days I don’t take a bite before 3 in the afternoon. Like I said, though, this is all about to change!

Besides the fact that I need breakfast, I need the right kind of breakfast, and eggs seem to be the smartest thing for me. This Italian Frittata, full of Old Country spices and fresh, flavorful ingredients, is exactly the kind of thing I need. Obviously, this frittata is made with plenty of eggs, and eggs are diet friendly and a health boost.  What a way to stick to that resolution (or make one now, with me…we can do it together!).  Eggs are all-natural and packed with a number of nutrients, plus, only one egg is loaded with vitamins and minerals, high-quality protein and antioxidants…and has few calories (only 70), Nice.

Give it a try!


Italian Egg Frittata

makes one 12 inch frittata


  • 6 large eggs
  • 1/2 cup heavy cream
  • pinch salt, basil, oregano, and black pepper
  • Olive oil, as needed
  • ½ cup chopped mushrooms
  • 1/2 cup chopped peppers
  • 1 green onion, chopped
  • 1 Roma tomato, diced
  • 1/2 cup cheese


1. Preheat oven to 350.

2. In a small bowl, whisk the eggs, cream, and spices.  Set aside.

3. In a 12 inch oven-safe skillet, sauté the mushrooms, peppers, onion and tomato in the olive oil over medium heat for 3-5 minutes.  Pour in the egg mixture. Quickly give the eggs and veggies a stir, then sprinkle in the cheese, and allow the frittata to set, about 2-3 minutes.

4. Remove pan from heat, and place in oven for 10-15 minutes.  Remove and allow to cool before cutting and serving.

The Incredible Egg

There’s a lot to learn about eggs, and thanks to the American Egg Board, I’ve got the skinny!  Here’s what you may not know about eggs:

· Eggs are all-natural and packed with a number of nutrients, including high-quality protein.  The quality of egg protein is so high that scientists often use eggs as the standard for measuring the protein quality of other foods.

· Egg farmers work hard to provide safe, nutritious food while maintaining the highest quality care for their hens. Today’s hens are producing more eggs and living longer due to better health, nutrition and living environment.

· Egg production today uses fewer resources and produces less waste. A new Egg Industry Center study shows the industry has decreased greenhouse gas emissions by more than 70 percent and uses 32 percent less water over the past 50 years.

· At an average of just 15 cents apiece, eggs are the most affordable source of high-quality protein.

Want even more healthy egg recipes?  Here are a few to take a look at on the Incredible Egg Recipes archive…

· Farmer’s Market Omelet

· Basic Frittata

· Baked Eggs

Disclaimer:  This post was sponsored by the American Egg Board.  The recipe, all thoughts, and opinions are my own.

Inside Out Crepe Omelets

Did you know that next week – January 31st, to be exact – is the Official Backwards Day?

You can stand on your head, read the end of a book first, wear your clothes inside out (that’s why I do it, ahem…of course, I don’t accidentally wear a tee shirt all day inside out), or, easiest and most delicious? Have breakfast for dinner.

We do this pretty often around here, and there’s no need for an official reason…we just really like breakfast foods. Who doesn’t? They’re sweet, savory, warm, filling, and most of all, they are typically pretty darned easy to prepare.

So when the folks over at Bisquick invited me to whip up something “Brinner” worthy (you know, Breakfast + Dinner = Brinner), I was all in from the get-go.


What did I make?

Inside Out Crepe Omelets.

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Deep Fried Poached Eggs…and a Le Creuset Giveaway

I know…whaaaat?

But yes.  Deep Fried Poached Eggs.

Imagine the ways you could use these.  In a sandwich.  On a burger.  In the most creative Eggs Benedict ever.  Atop pasta, or a bowl of cheesy grits, as I’ve done here.  There’s just no way in which deep fried poached eggs won’t be a game changer.

I mean look at this thing.


You want it, don’t you?  As in, you want it right now.

I don’t blame you – it’s pretty darned amazing.

Deep Fried Poached Eggs

Makes 4 poached eggs


  • 1 1/2 teaspoons white vinegar
  • 1 tablespoon table salt
  • 5 fresh raw eggs
  • 1/4 cup all-purpose flour
  • 3/4 cup panko bread crumbs
  • Peanut or canola oil for frying


  1. Pour 1 quart of water into a saucepan that holds about 1.5 quarts. Add the vinegar and salt and heat the water to 205 to 208 degrees.
  2. Meanwhile, place a fine strainer over a custard cup, small ramekin or bowl. Crack one egg into it and let the egg sit, undisturbed, for 3 to 5 minutes. Remove the strainer (with the egg still in it) and pour out any accumulated thin white from the cup. Carefully tip the egg into the cup. Repeat with the other egg and another cup.
  3. When the water is hot, tip the eggs, one at a time, into the pan. The eggs will sit at the bottom of the pan for a minute or so, then start to bob toward the surface. Cook the eggs for 3 minutes; you want them slightly undercooked. As the eggs cook, remove them and place in the bath, adding ice as necessary to keep the water ice cold.
  4. Remove the poached eggs from the water bath and drain on paper towels.
  5. Whisk one of the raw eggs and pour into a small flat dish. Put the flour in another dish and the panko in a third.
  6. Carefully place one of the poached eggs in the dish with the flour and turn over to coat the egg evenly. Move the floured egg to the dish with the beaten egg and turn to coat. Finally, coat the egg with the panko and place on a rack. (Although the chilled eggs will be set firm, you do need to exercise care during this process. Don’t try to use tongs or a spoon to move the eggs; rather, use your hands and be gentle.) Repeat with the other egg. Set aside.
  7. Heat about 3 inches of oil (enough to cover the eggs without having to turn them) in a heavy pot over medium high heat until it reaches a temperature of 375 to 390 degrees. Keep hot but don’t allow it to smoke.
  8. When the oil is hot, carefully add the crumb-coated eggs and cook for 45 to 60 seconds, or until they are crisp and golden brown. Remove and drain on a rack or paper towel.


Not a fan of undercooked eggs (like poached eggs or Caesar dressing)?  It’s okay, you aren’t alone.  If it’s the consistency, I can’t help you with that, but if it’s the safety factor, I’ve got you covered.

Safest Choice Eggs.

Davidson's Safest Choice EggsAs an ambassador for Safest Choice Darling Dozen, I’ve had a lot of experience with them over the past year, and I love working with them.  The eggs are truly SAFE – they are pasteurized in the shell before you ever get them.

In the shell.

Pasteurization is an all natural process, in that it involves only heat (not chemicals or irradiation). Safest Choice eggs go through a series of warm water baths to eliminate bacteria. It’s that simple!

Visit for more information on the Safest Choice Darling Dozen

The Giveaway

As beautiful and delicious as those poached eggs are, I have  feeling you’ll love THIS even more.  You’ll need something to deep fry those eggs in, right?  What’s the best thing you could fry them in??

Mariner Star Round French Oven

The Limited Edition Le Creuset Mariner Star Round French Oven.

I can’t tell you how gorgeous this culinary wonder is.  Yes, we all know and love Le Creuset.  It’s time tested, it’s what our lucky grandmothers used (and we can’t wait to inherit).  It was a staple for Julia Child, for crying out loud. There’s no denying the quality and craftsmanship.

But they’ve really done it this time.

The colors are of course, stunning.  But this particular piece has a molded compass on the lid, and as a world traveler, I have to say, I feel like it was made especially for me.

But I want YOU to have one, too.

This limited-edition round French oven was inspired by the mariner star, a symbol found on compasses and used for centuries to navigate the winds that blow along the Mediterranean coast. The northwest point of the star represents the mistral wind that blows through the port city of Marseille, France. Each year, Marseille residents gather for the Fête du Vent, a festival that celebrates this famous mistral wind.
The lid’s raised design was cast in a one-of-a-kind sand mold and hand-enameled in a deep, Marseille-inspired blue. Each stainless steel knob is individually numbered, and a display medallion is provided.

Do you want to win it?

I know you do.  You’d be crazy not to.  So tell me you want it.  If you leave me a comment below, letting me know you want to have it, you’ll be entered to win.

For an additional chance to win, do any or all of the following, just be sure to leave a SEPARATE COMMENT for each one you do.

That’s enough I guess.  4 chances is enough.

Good LUCK!

Giveaway hosted by Le Creuset, and is open to US residents only.  Giveaway ends January 1, 2014 at 11:59pm EST. Winner will be notified via email provided.  Recipe post was sponsored by Safest Choice Eggs.  All thoughts and opinions are my own.

Sweet Potato Hash and Sunny Eggs

Sometimes, you just want something simple. 

Dinner seems impossible, the day was too long, the night is filled with more work than you care to think about.  On days like this, I like to think breakfast for dinner.

Pancakes.  Waffles.  Bacon and sausage.


This sweet potato hash is an easy solution that will have you ready to face the rest of the evening, full of carbs and protein.  Safest Choice™ Eggs are the star of this show, and lucky for the both of us, they sponsored this recipe post.  Now, while I can’t help you with your paperwork,  I can get you fed.  I know you have SO MUCH WORK TO DO.

You can thank me later.  I’ll be on Facebook.

 Like you.


Sweet Potato Hash with Sunny Eggs

Serves 6


  • 3 cups cubed sweet potatoes
  • 1 Onion, thinly sliced
  • 1 green pepper, diced
  • 1 tablespoon minced garlic
  • 4 Tablespoons butter
  • salt and pepper
  • 6 Large Safest Choice™ Eggs


Cut the sweet potatoes into cubes and boil them until they are tender.

In a sauté pan place the butter when melted add the onions, pepper, garlic,  and sweet potatoes and sauté until they get a little color. Season with salt and pepper.

In a frying pan over medium heat, prepare the eggs sunny-side up.  Serve over hash.

Sunny Side Up

Oh, but you want to know how to make the perfect sunny side up egg.  I see.

No problem.  There are a few tips to help you out.  You can thank me later.

Use a true NON-STICK pan.  That goes a long way.  If that’s not available, use a heavy skillet, and be sure to coat is with enough oil or butter to competely cover the surface.

Make sure the pan is hot enough.  If you can drop a bit of water onto the oil and it disappears, you are good to go.  This will get your whites holding that nice round shape you want.  Don’t let it get too hot though – your whites will burn before the yolk stand a chance.

Crack the eggs one at a time into a bowl.  One at a time.  One at a time.  Then, slowly pour that egg into the hot pan, reduce the heat to low, and watch the magic happen.  Repeat with each egg.  One at a time.  One at a time.

Allow the egg to cook a bit, until the whites are completely cooked and the yolk is still jiggly.  You know how you like your yolks, I’m not here to tell you that.  If you do want that yolk more done, you can cover the pan with a lid, but be sure to check on it from time to time to make sure it doesn’t over cook.

There you have it, the perfect Sunny Egg!


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Chocolate Charlotte Russe Cake

I’ve got a gift for you today.  It rhymes with delicious.  You can thank me, and my friends at Safest Choice™ Eggs for it later.  Yeah, they sponsored this post, and you are in for a real treat.

So mark your calendars, folks…this is my first trifle on Doughmesstic.


It won’t be my last.

The first time I ever had a Chocolate Charlotte Russe Cake was in 1991. I know this because it was for my sixteenth birthday, made by the mother of one of my high school girlfriends. I remember it clearly – the buttery lady fingers, the thick chocolate mousse, the whipped cream and chocolate chips. It was unlike any dessert I had ever eaten, and for years, I have always remembered it, despite its strange name. Chocolate Charlotte Russe Cake.


Though it won’t affect the taste at all, I wanted to provide you a little trivia on the Charlotte, so that both of us know what it is, and maybe, just maybe, it will pop up on Jeopardy one day and we’ll look like geniuses to everyone around us when we chime in correctly.

“What is Chocolate Charlotte Russe Cake, Alex?”

Well, let’s break it down.

scharffenberger-dessertA Charlotte is a dessert also known as an ice-box cake, and consists of cake, bread, cookies or ladyfingers that are placed into a mold, then topped with cream, fruit puree, or mousse.

A Charlotte russe is a dessert invented in France by chef Marie Antoine Carême in the very early 1800s, who named it in honor of his Russian employer Alexander I (russe being the French word for "Russian"). It is a cold dessert of Bavarian cream set in a mold lined with ladyfingers. A Charlotte Russe Trifle is me being too lazy to line a mold properly, so I put all of the ingredients into a trifle dish. And there you have it. Every bit as good as I remember on my birthday, and worth every dirty dish it took to make it, which was practically every dish I own, and some I’d borrowed.. Give it a shot, I think you’ll love it!


Chocolate Charlotte Russe Cake Trifle


  • 4 ounces unsweetened chocolate
  • 3/4 cups sugar
  • 1/3 cup milk
  • 6 eggs, separated
  • 1 1/2 cups butter
  • 1 1/2 cups confectioners sugar, divided
  • pinch of salt
  • 2 teaspoons vanilla extract
  • 2 cups whipped cream, prepared
  • 3 packages (36) lady fingers, split
  • 1/2 cup mini chocolate chips


  1. In a medium saucepan, melt chocolate over low heat. While it melts, whisk sugar, milk and egg yolks in a medium bowl. Once chocolate is melted, add the sugar/egg mixture. Stir constantly until smooth and thickened, about 7-9 minutes. Remove from heat. Cool completely.
  2. In the bowl of a stand mixer, cream the butter on medium speed until fluffy, then add 3/4 cup of the confectioners sugar and beat for 2 more minutes.
  3. Add cooled chocolate mixture to the butter and beat well. Leave in mixing bowl.
  4. In a separate mixing bowl, whip egg whites and salt to stiff peaks. Gradually add in 3/4 cups confectioners sugar.
  5. Fold egg white meringue into chocolate mixture, then add vanilla. Place mixture in refrigerator while preparing the trifle.
  6. Line the bottom and sides of a trifle with lady fingers. Add 1/3 of the chocolate mousse, then layer with more lady fingers. Repeat with another layer of lady fingers and mousse. Add one more layer of ladyfingers, then pipe remaining mousse on to top around the edges. Pipe prepared whipped cream in the center. Top with mini chocolate chips.

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Orange, Lemon & Pomegranate Pie

Tell me you like pie.

Better yet, tell me you like pie topped in mounds of meringue.  Do you?  Do you need some inspiration?

 I am here to deliver.

Pomegranate and Citrus Pie, topped off with a glorious Marshmallow Meringue.

pie1 It was my intent to make a simple lemon tart. I was craving one, after all. And then my mind turned to orange. Certainly an orange meringue pie would hit the spot. And then…pomegranate. My mind raced back to the ill-fated Pom Pie that The Martha had heralded and poopooed all in the same breath ON THE AIR. (No, it wasn’t my pie, thank goodness. But then again, she didn’t say anything at ALL about MY pie. But no matter.) So then I just said hell with it and combined all three. Pomegranate, orange, and lemon. Good going. Warning though. While this pie is utter deliciousness, it is NOT attractive. I pictured a pink pie, the color of summer and tulips and butterflies. I should have known better. Combine pomegranate juice, orange juice, and lemon juice, and then mix in a bunch of deep yellow egg yolks…and you get nahsty brown.

Not pretty. Just not pretty.

Close your eyes though if it bums you out that bad – it is wonderful and light – yet rich. An unusual citrusy flavor that melds so well with the sweet meringue, which was a recipe I snagged from one of the Culinary Institute’s fantastic restaurants. You’ll love it, and if you are anything like me, you’ll find a multitude of things to pile it onto.

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S’mores Crème Brulee…and a Book Tour Begins!

I guess you know by now I wrote a cookbook, all about S’mores.

I hope you like them…because as of this coming Thursday, I am headed out in a huge book tour, beginning in Chicago!  This is the perfect city for me to begin in, as I was planning to be there anyway for the 2013 BlogHer Conference.  Thankfully, Safest Choice Eggs, one of the great companies I work for, offered to sponsor me to attend the conference…so to celebrate them a bit, I thought I would share one of my favorite egg based S’mores recipes with you!

S’mores Crème Brulee is a gorgeously smooth, deep, rich dessert, like every crème brulee should be.  Yet, the topping of a toasted marshmallow and sprinkling of graham cracker elicits that childhood memory of campfires and sticky fingers in one bite.

You want this.  You really, really want this.


S’mores Crème Brulee

Serves 4


  • 1 ¾ cups heavy cream
  • 1 teaspoon vanilla
  • 1/4 cup Dixie Crystals sugar
  • 4 egg yolks
  • 3 ounces semisweet chocolate, chopped (I prefer Hershey’s)
  • Sugar, for the brulee, as needed
  • Graham Cracker Crumbs, for garnish
  • Marshmallows, Marshmallow Frosting, or marshmallow fluff, as desired


  1. Preheat oven to 325 degrees. Place 4 four ounce ramekins on a baking sheet.
  2. Combine cream and vanilla into a saucepan and place over medium heat. Heat to a simmer; remove from heat.
  3. Place egg yolks in a large bowl with the sugar; beat for 2-3 minutes or until well combined. Slowly whisk in the hot cream mixture, about ¼ cup at a time, until you have added half of the cream mixture to the yolks. Add the remaining cream and whisk until smooth.
  4. Stir in the chocolate chips, and allow to rest for 5 minutes.
  5. Whisk the mixture until the chocolate is smooth and thoroughly combined. Pour into the ramekins and bake until the center is set, 12-16 minutes. Remove from oven, and allow to cool to room temperature before placing in the refrigerator. Chill for 4 hours or overnight
  6. Sprinkle the tops of each ramekin with sugar until evenly coated. Place ramekins onto a baking sheet, and place under the broiler or toast with a kitchen torch. Top with a sprinkling of graham and a toasted marshmallow or dollop of marshmallow fluff or frosting.

cookbook-coverStarting tomorrow, and for almost 4 solid weeks, I will have a guest blogger here sharing their own S’mores recipe with you.  I hope you’ll share their posts the way that you share mine, and show them some love like you do to me!

And, if you are itching for more S’mores recipes…here’s that book of mine.  Grab a copy on Amazon!


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A New Scramble…

I am finicky when it comes to my eggs.  Truth here – until oh, 4 weeks ago, the ONLY way I’d had an egg was scrambled.  Never over easy, never sunny side up, never poached.  Okay, I’d had hard boiled, but you get the picture…no runny yolk, ever.

And then I had poached.

I’m honestly not sure how I feel about it.  Yes, I’ve MADE poached eggs, but not consumed them.  It was good.  Fluffy. Rich.  Buttery.  But…I just don’t know.  I’m working it out in my head.

What I DO love?


Scrambled eggs.  My favorite growing up was to have them just a little browned, and that’s the way Seven likes them too.  Of course, for some reason unbeknownst to me, he also wants to put ketchup on his eggs, so, take that for what you will.  But, I feel pretty safe in saying that for most kids, scrambled is the way they want their eggs.

If you are an adult, however, you may want to look into this though…

A NEW Scramble.

No one says scrambled eggs have to be boring.  Mix it up!  Add mushrooms.  Add asparagus.  Add tomatoes or bacon.  And no, I don’t mean like an omelet – I mean just keep scrambling it all together.  It’s easier than an omelet, and I like easy.  Omelets are great, of course, but there’s that stigma that the omelet has to be perfect and round and fold all over on itself like in a restaurant.

No one needs that pressure.

In addition to all of the above, you should try this…


Why just add it to the fancy Eggs Benedict?  Scramble up your eggs, top a biscuit or English Muffin, then add a little Hollandaise.  Talk about delicious!  Our house has gone gaga over Hollandaise, to the point no one wants to eat eggs without it.

We’re so fancy.

But seriously – it’s not complicated at all, and I guarantee you can do it.  I’m going to give you the brief and simple Hollandaise recipe I use here, but in the coming months I’m going to offer you some twists to jazz up this amazing sauce.  But let’s get the simple version under our belts first, shall we?


Hollandaise Sauce


  • 2 egg yolks
  • 1/3 cup butter, cut into pieces
  • 1 tablespoon lemon juice
  • 1 tablespoon water
  • pinch of salt
  • pinch paprika
  • pepper to taste


  1. Whisk yolks, water and lemon juice over low heat until well blended. Continue to cook over low heat until the edges are bubbly.
  2. Stir in the butter, one piece at a time until melted and thick.  Remove from heat and season.  Serve warm.

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Crackle Colored Deviled Eggs

I wish I could take credit for this idea, but alas, I can not.


You see, a few years ago, when I was a new blogger, I participated in Tuesdays With Dorie.  I loved that group, I did.  I met so many great people there, and they truly inspired me each and every week to learn, to bake, to experiment.  I honestly believe it was that group that created my blog – or if not created it, at least facilitated it.  It’s now my business, and I am so lucky to be able to do this for a living.

One blogger in particular that I am happy to say I met, in person, and AT HER HOUSE, was Jayne, The Barefoot Kitchen WitchJayne is the real deal, y’all.  She can make, bake, pluck, render, and decorate just about any ingredient on the planet.  Why she isn’t on the cover of a magazine, I’ll never know, as I can’t say there is another person on the planet with more cooking knowledge.

So anyway, Jayne made some crazy dyed eggs several years ago, and since then, I have been determined to make them.  After I was asked to write a post for Safest Choice Eggs to lead you wisely into Easter, I knew this was the project for me.

A brief trip over to Jayne’s site and I was thrilled to see that she had been redoing her own project time and again, trying new techniques.  But then I felt like I was really cheating.


And then I decided if Jayne could steal the idea from Chinese Tea Dying Egg Makers, well then, I could steal from Jayne.

Sorry Jayne.  But remember, Jon kept your little lovely entertained while you and I got to know each other, and therefore you owe me.  Plus, you posted an ASPIC in a guest post on my site.

Good Lord.  Payback time.

The concept is easy:  Hard cook your eggs. Cool the Eggs.  Crack the Eggs.  Dye the Eggs.  Peel the Eggs. Devil the Eggs.  Eat the Eggs.

The eating part is the quickest, I won’t kid you.


But here on some tips to make this as painless and rewarding as possible.

Cooking.  Hard Cooking an egg is not hard-boiling.  Don’t hard boil.  That does a yucky number on the eggs, and you want these to EAT, not just to decorate and hide.   Therefore, place your eggs in a single layer in a pot, then completely cover with water.  Do not salt the water.  Bring the water and eggs to a simmer.  Turn off the heat, cover with a lid, and allow to sit there for 17 minutes.  Done.  Non-rubbery whites and non-green yolks will be the result.  Good stuff.

Cracking.  Allow the eggs to cool before you crack the shells.  Why?  Well, they’re hot!  It hurts! Once they’re cool to the touch, roll them around on the counter to give them a few cracks.

Dyeing.  This is the fun part, at least for the kids.  We let Seven pick out the colors, placed 4 colors in 4 separate mugs, then added the HOT water from the egg pot, because I am too lazy to boil new water.  Stir the coloring, then place 2 cracked eggs into each mug.  Place egg filled mugs into the refrigerator…don’t leave them out.  They are eggs, after all.  We left ours to color for about 3 hours.  That worked.  Know what else?  The hot water and food coloring worked great, no need for smelly vinegar that would have certainly tainted the flavor of the deviled eggs.  Now you know.

Peeling.  The secret to peeling the dyed eggs easily is to ask someone to help you, and then pretend you have to go to the bathroom.  Disappear for at least 27 minutes, claiming food poisoning or lady problems.  No one will question this…no one wants to know.

Deviling.  Easiest part of all.  Place everything into a stand mixer, and beat it until it’s smooth.  Add the filling to a  piping bag – no fancy tip – as the fancy tips and this recipe don’t work well together.  The bacon gets stuck in the little parts of the tip, and that’s not good for anyone.

And there you have it!  Fun, colorful, Deviled Easter Eggs that look great and taste great, too.

Don’t say I never gave you anything.

And don’t ask Jayne to guest post, unless you enjoy fish flavored Jell-o.



Bacon and Sriracha Deviled Eggs


  • 12 eggs, hard cooked
  • 1/4 cup mayonnaise
  • 2 teaspoons Sriracha Chili Sauce
  • 2 tablespoons pickle juice
  • small pinch salt
  • 1/4 teaspoon onion powder
  • 2 tablespoons prepared Bacon, grated


  1. Cut each egg in half and remove the yolk, placing yolks in a mixer bowl. Beat yolks until creamy. Add all remaining ingredients and mix thoroughly, about 5 minutes. Pipe into each egg.
  2. Serve and enjoy!


We used Safest Choice Eggs for our deviled eggs.  That means our eggs are truly SAFE eggs.

I have recently become an ambassador for Safest Choice™, as a member of their Darling Dozen.  Their eggs are  pasteurized in the shell, before you ever get them!  They taste the same (they’re eggs, after all), no weird chemicals were added, and they are already SAFE to consume, even before cooking!  So…love cookie dough?  Love Caesar Salad?  These both include uncooked eggs. With Safest Choice, you’re good to go!

What is pasteurization?

Pasteurization is a century-old process that destroys pathogens through simple heat, and is well-
known for its role in making milk and juices safe to enjoy. To pasteurize a food means to destroy
harmful microorganisms (e.g., bacteria and viruses) by applying a precise amount of heat for a
specified period of time. This straightforward food safety technique was invented by French
chemist and microbiologist Louis Pasteur in 1864.

Pasteurization is an all natural process, in that it involves only heat (not chemicals or irradiation). Safest Choice eggs go through a series of warm water baths to eliminate bacteria. It’s that simple!

Visit for more information on the Safest Choice Darling Dozen, or follow Safest Choice on Twitter and like us on Facebook.


About Davidson’s Safest Choice Eggs:

Davidson's Safest Choice EggsFounded in 2001, in Lansing, IL, National Pasteurized Eggs is a privately held company that launched the Davidson’s Safest Choice® brand pasteurized shell eggs in 2003. Safest Choice eggs can be found in over 5,000 grocery stores, in thousands of restaurants and through major foodservice distributors in all 50 states, Puerto Rico and Mexico. Safest Choice eggs provide consumers the highest combined standard for quality and safety in shell eggs and the Safest Choice patented, all natural, award-winning egg pasteurization process allows everyone to enjoy all recipes without the risk of Salmonella. For more information or to find a retailer, visit

Disclaimer: I am an ambassador for Safest Choice Eggs, as part of the Darling Dozen.  This post is sponsored, but all thoughts and opinions are 100% my own.