Bacon and Cheddar Deviled Eggs

Yield: 24 servings

Ingredients

• 14 hard-cooked eggs, peeled
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 1/2 teaspoons Dijon mustard
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon pepper
• 1/3 cup crumbled cooked bacon
• 1/4 cup finely shredded sharp Cheddar cheese (1 ounce)
• 2 tablespoons chopped fresh chives or green onion tops

Instructions

1. 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.
2. Spoon or pipe 1 heaping tablespoon yolk mixture into each reserved egg white half.
3. Refrigerate, covered, to allow flavors to blend.

Notes

Picnic or Tailgate Tip: Prepare filling in plastic bag, as above. Carry whites and yolk mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.

No-Mess Ingredients: Combine egg yolks, cheese, mayonnaise, sour cream and green onions in 1-quart plastic food-storage bag. Press out air and seal bag. Press and roll bag with hand until mixture is well blended. Push filling toward bottom corner of bag. Snip off about 1/2-inch of corner. Squeeze yolk mixture from bag into egg whites.

Nutrition

Per serving: calories: 83; total fat: 6g; saturated fat: 2g; polyunsaturated fat: 2g; monounsaturated fat: 2g; cholesterol: 115mg; sodium: 133mg; carbohydrates: 2g; dietary fiber: 0g; protein: 5g; vitamin A: 214.8IU; vitamin D: 24.1IU; folate: 14.8mcg; calcium: 30.5mg; iron: 0.6mg; choline: 77.3mg

Attribution

Recipe and photo used with permission from: American Egg Board (AEB) and Egg Nutrition Center (ENC)