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Bacon & Cheddar Deviled Eggs

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Prep Time: 30 minutes
Cook Time: none
Makes: 24 servings

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What You Need

14
HARD-BOILED EGGS
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

Here’s How

  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.

Insider Info

  • 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.

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Nutrition Information

Per Serving

Good source: protein and choline

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

vitamin C: 0.3mg
vitamin E: 0.6IU
trans fat: 0g
sugars: 1g
potassium: 58.2mg
magnesium: 5.1mg
selenium: 11mcg
phosphorus: 79mg
vitamin B12: 0.32mcg
vitamin K: 2.8mcg
vitamin B6: 0.1mg
copper: 0mg
vitamin B1 - thiamin: 0mg
manganese: 0mg
zinc: 1mg
vitamin B2 - riboflavin: 0.2mg
vitamin B3 - niacin: 0.2mg
omega 3: 0.2g
omega 6: 1.3g

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