Bacon & Cheddar Deviled Eggs

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  • 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

    Yields: 24 servings

  • Nutritional Information

    Per Serving

    Good Source: Choline

    Calories: 83

    Total Fat: 6 g
    Saturated fat: 2 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 2 g

    Cholesterol: 115 mg
    Sodium: 133 mg
    Carbohydrates: 2 g
    Dietary Fiber: 0 g
    Protein: 5 g
    Vitamin A: 214.8 IU
    Vitamin D: 24.1 IU
    Folate: 14.8 mcg
    Calcium: 30.5 mg
    Iron: 0.6 mg
    Choline: 77.3 mg



  1. CUT eggs lengthwise in half. REMOVE yolks to medium bowl. RESERVE 24 white halves. Finely CHOP remaining 4 white halves.

  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.

  3. SPOON 1 heaping tbsp. yolk mixture into each reserved egg white half. REFRIGERATE, covered, to blend flavors.

  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.

Insider Info

A twist on classic deviled eggs, this creamy and rich recipe includes savory bacon, cheese and onion.

Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered.

Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.

Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.

Hard-boiled egg storage time: In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.

No-mess method: Combine filling ingredients 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 filling from bag into egg whites.

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.