Deviled Eggs with Bacon

My mom has a sneaky strategy when she doesn’t want to bring home leftovers from a party. She brings a tray of deviled eggs. They always go fast. There’s just something special about a deviled egg. Poppable. Creamy. And, possibly my favorite way to eat an egg.

She tinkers with recipes and came up with a crowd pleaser. She brought a tray of these deviled eggs to a party and they disappeared in ten minutes. Her friend, and pastor of their church, declared these to be “deep center field.”  How often has your dish been blessed by a member of the clergy?


Kathy’s “Deep Center Field” Deviled Eggs

6 hard-boiled eggs

1/4 C light mayo

1 T sweet pickle relish

1 tsp lemon juice

1/2 tsp Worcestershire sauce

2 tsp Dijon mustard

2 T chopped parsley

2 slices of bacon, cooked and crumbled


Boil eggs and let cool. I realize not everyone knows how to boil eggs, so this is how I do it. In a medium saucepan place eggs and add enough water to cover the eggs. Set the heat to high, bring to a boil and continue to boil for a few minutes; usually between five and ten minutes is good. Turn the heat off and let sit in the pan for a while until cooled. When cooled, remove from pan and refrigerate.

Peel the eggs, slice in half, and carefully remove yolks. Place yolks, mayo, relish, lemon juice, Worcestershire sauce, and mustard in a medium bowl. Mash yolks and mix well. Spoon mixture into egg white halves. Top with bacon and chopped parsley to garnish. Refrigerate until ready to serve.

Lemon Spaghetti

Lemon spaghetti is one of my go-to summer recipes. Spring arrived (mostly) in Minnesota, so I am adding this dish back into our meal rotation. I found this recipe in the back of a Cooking Light years ago. They listed it as a side dish and served with a caesar salad and bread sticks. I make it as a main dish and sometimes add grilled chicken or shrimp for protein and variety. This is a light, zingy and fresh pasta dish suited to almost any type of pasta – spaghetti, rotini, angel hair, campanelle, ziti, etc.

Lemon Spaghetti from Cooking Light

Spaghetti noodles (approx 12 oz)

2 lemons

1/4 C olive oil

3/4 tsp salt

1/4 tsp cayenne pepper

1/4 C chopped fresh flat leaf parley

2 oz shaved Parmesan cheese


Cook pasta according to package directions. Drain. Place pasta in large bowl.

In small bowl combine 1 tsp grated lemon rind, lemon juice, olive oil, 3/4 tsp salt, 1/4 tsp red pepper. Whisk.

Drizzle sauce over noodles and add Parmesan cheese and parsley.


This recipe is very forgiving if you keep the ingredients in proportion. I usually use an entire box of pasta, the juice of 2 to 3 lemons (depending on size), an equal amount of olive oil, and a whole heckuva lot more cheese than the recipe lists. The cayenne pepper gives the dish a nice kick, but I use less when I make it for kids. For working parents, this dish is easy to prep in advance. I chop the parsley and make the sauce in the morning. When I come home from work, all I have to do is boil the noodles, drain and dump in the sauce, parsley and cheese.  I hope you all enjoy this dish as much as we do. Three cheers for spring!

Note: I lost my original copy of this recipe. I *think* it’s from the summer of 2008, but I’m not certain. I cannot find the recipe on Cooking Light’s site. If anyone can provide the source for me I will gladly update this post.