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Bacon & Cheddar Deviled Eggs
BACON & CHEDDAR DEVILED EGGS
Healthy recipes offer you Bacon & Cheddar Deviled Eggs, we hope you like it
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Course: Cake
Cuisine: American
Keyword: Bacon & Cheddar Deviled Eggs
Prep Time: 30 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 40 minutes minutes
Servings: 12
Ingredients
- 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
Instructions
- STEP 1: CUT EGGS LENGTHWISE IN HALF. REMOVE YOLKS TO MEDIUM BOWL. RESERVE 24 WHITE HALVES. FINELY CHOP REMAINING 4 WHITE HALVES.
- STEP 2: 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.
- STEP 3: SPOON 1 HEAPING TBSP. YOLK MIXTURE INTO EACH RESERVED EGG WHITE HALF. REFRIGERATE, COVERED, TO BLEND FLAVORS.
- STEP 4: 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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