|
 |
 |
Bacon & Cheddar Deviled Eggs Recipe | | 
Yield: 24 servings
Ingredients
14 Hard-Cooked 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
Directions
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.
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.
Nutrition Information
per serving
calories: 83
total fat: 6 g
saturated fat: 2 g
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
|
|
|
|
|
|
