These deviled eggs include bacon and shredded cheddar cheese. Better than your ordinary deviled eggs.
14 HARD-BOILED EGGS, peeled
1/2 cup mayonnaise
1/2 cup sour cream
1-1/2 tsp. Dijon mustard
1 tsp. fresh lemon juice
1/4 tsp. pepper
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.
Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large). Drain. Shock the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling.
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