- 8 eggs
- 1/3 cup Mayo (our favorite: Primal Kitchen Mayo) with 1 tablespoon of lime juice + 1 tablespoon chipotle seasoning
- 2 fully cooked pieces of Pederson’s Natural Farms bacon, finely diced
- 1-2 teaspoons of paprika for garnish, optional
- Place eggs carefully in a pot and cover with filtered water. Place on medium high heat and wait until the water boils. Once it boils, count to 60 seconds and then remove pot from heat, cover and set a timer for 10 minutes.
- While you're waiting, prepare a large bowl with ice cubes and fill with water. Once the 10 minute timer is up, scoop eggs out of the pot and place into the bowl with ice water to cool.
- Once they are cool, peel all of the eggs carefully and slice lengthwise. Being sure not to disrupt the egg whites, carefully remove the yolks and place into a large mixing bowl. With a fork, break up the egg yolks until they are the texture of a moist powder.
- Add most of the diced bacon (save some for garnish) and mayonnaise and mix well to combine. Once fully combined, scoop about 2 teaspoons of egg yolk mixture back into the eggs. If you have a piping bag and want your eggs to look super fancy, feel free to use it, but it isn't necessary. Once all the eggs are full, add the remaining diced bacon as a garnish plus a bit of paprika. Eat right away or store in the fridge.
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Spread each slice of toast with a thick spread of cranberry/cream cheese mixture and top with a slice of ham. Ifs better to allow your guests to “build their own” crostini rather than making them ahead of time as the cranberry spread can cause the toast to become soggy after awhile.
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Next, take a sip of your white wine 😉 and then add the rest of the white wine and cranberries to the pan. Salt and pepper to taste. Simmer for about 5 more minutes. Stir gently a few times to keep mixture from sticking to the pan.
Warm the oven to 400 degrees F. Trim the stem ends from the Brussels sprouts, and halve lengthwise. Put them in a medium bowl, and toss with 1 teaspoon salt.
Take your turkey breast and carefully cut along the side of the tenderloin, separating it from the breast. You don’t want to cut the tenderloin completely off the breast. Once tenderloin is separated, fold it back. Do this on both sides of the breast.
This ham is fully cooked and ready-to-serve. If you wish to heat the ham, the USDA recommends pre-cooked hams be reheated to an internal temperature of 140°F.