Thanksgiving hangover

I have been the busiest busyface in the world lately and my poor little blog has been neglected. Five dozen deviled eggs later (seriously, not lying), a pecan pie, four dozen garlic cheese biscuits, and a green bean casserole, my poor kitchen has looked like a war zone for the past week. It's just now recovering from smelling like a big egg fart.

But I have big news: we won the The Great Deviled Egg Cook-Off! Nine entries were entered and mother dearest and I emerged victorious.All nine entries - we had mostly your classic deviled eggs (which I also love), but we decided we wanted to go in a different direction with ours.

I ended up being the blind taste-test administrator, which meant I did the big set-up of the eggs with a numbering system and forfeited my vote.



Can you see the rabid look in PB's eyes? He loves eggs. He offered to come help me make them, but I told him no, as that would be like inviting Yogi Bear over to help you pack picnic baskets.

The winning recipe was for bacon ranch deviled eggs - and because I love you all, I shall now give it to you. Personally, I don't want to even see another egg for the next 15 years, but perhaps those of you who have not literally consumed about two dozen eggs in the past four days can enjoy it.

Bacon Ranch Deviled Eggs

Ingredients:
12 hard boiled eggs – peeled
4 tablespoons mayo
2 tablespoons prepared mustard
1 1/2 tablespoons powdered ranch dressing mix
2 minced green onion stalk
6 tablespoons minced bacon

Directions:
1. Cut peeled eggs in half length wise and place yolks in a mixing bowl, set the whites aside. Mash the yolks with the back of a fork and add mayo, mustard, ranch dressing mix, green onion, and bacon. Mix well.

2. Fill whites with mixture.

3. Cover and refrigerate for at least one hour before serving.