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Bacon and Cheddar Deviled Eggs

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Bacon and Cheddar Deviled Eggs

The big taste of bacon and robust flavor of Cheddar cheese add a zesty flair to these company-ready Bacon and Cheddar Deviled Eggs.

Makes: 2 dozen deviled eggs

Cooking Time: 15 min

What You'll Need:
  • 14 hard-cooked eggs
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 1/2 teaspoons Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon black pepper
  • 1/3 cup crumbled cooked bacon
  • 1/4 cup (1 ounce) finely shredded sharp Cheddar cheese
  • 2 tablespoons chopped fresh chives or scallion (green onion) tops
What To Do:
  1. Slice eggs in half lengthwise. Remove yolks to a 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 tablespoon yolk mixture into each reserved egg white half. Refrigerate, covered, to blend flavors.
Nutritional Information

Per deviled egg half: 83 calories; 6g total fat; 2g saturated fat; 2g polyunsaturated fat; 2g monounsaturated fat; 115 mg cholesterol; 133mg sodium; 2g carbohydrate; 0g dietary fiver; 5g protein; 214.8 IU Vitamin A; 24.1IU Vitamin D; 14.8mcg folate; 30.5mg calcium; 0.6mg iron; 77.3mg choline.

Note

Recipe courtesy of the American Egg Board
 

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