Bedeviled Eggs

Deviled eggs are maybe the greatest hors d’oeuvre of all time. So we thought, why not add some beef? These little treasures can be a meal in themselves (if you can’t hold back eating the entire batch).

Total Time: 15 minutes

Servings: 4–6

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Ingredients

• 1-16 ounce package Pre 95% Lean Ground Beef

• 12 eggs

• 1 small white onion, finely chopped

• 2 cloves garlic, minced

• 1/2 cup mayonnaise

• 1/3 cup dill pickle relish

• 2 tablespoons dijon mustard

• Salt & pepper to taste

• Paprika & fresh dill as garnish

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Instructions

1. Bring a pot of water to a rolling boil. Carefully place eggs into the pot and boil them for 8 minutes. While the eggs are boiling, fill a bowl with ice water. Once the eggs are done, quickly transfer them to the bowl of ice water (this helps make them easier to peel).

2. Heat a large skillet over medium-high heat. Add ground beef, chopped onion, and garlic. Break up the ground beef and cook until evenly brown (about 7 minutes). Once browned, season with salt and pepper.

3. Take the boiled eggs out of the ice bath and carefully peel them. Cut them in half with a sharp knife, remove the yolks and set the egg white halves aside.

4. In a bowl, add the egg yolks, mayonnaise, relish, and mustard. Mix well making sure to break up the yolks, add beef and onion, stir well.

5. Using a spoon, ladle about a tablespoon of the filling into each egg white half. Top with a dash of paprika and a bit of fresh dill.