Once the Easter egg hunt is over the question is, ‘What to make with all those eggs’? Here’s a classic, delicious deviled eggs with a twist. Bacon and cheddar cheese make this old favorite come to life with extra flavor and crunch!
|14||HARD-BOILED EGGS, peeled|
|1/2 cup||sour cream|
|1-1/2 tsp.||Dijon mustard|
|1 tsp.||fresh lemon juice|
|1/3 cup||crumbled cooked bacon|
|1/4 cup||finely shredded sharp Cheddar cheese (1 oz.)|
|2 tbsp.||chopped fresh chives OR green onion tops|
- CUT eggs lengthwise in half. REMOVE yolks to medium bowl.RESERVE 24 white halves. Finely CHOP remaining 4 white halves.
- MASH yolks with fork. ADD mayonnaise, sour cream, mustard, lemon juice and pepper; mix well. ADD chopped egg whites, bacon, cheese and chives; mix well.
- SPOON 1 heaping tbsp. yolk mixture into each reserved egg white half.REFRIGERATE, covered, to blend flavors.
Yields: 24 servings
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Recipe link from incredibleegg.org: Click here