I’m drooling over the title; aren’t you?
I love deviled eggs.
Everyone I know loves deviled eggs.
Around here, a dozen deviled eggs disappears before I even set the plate down.
I found this recipe at the America Egg Board website that I mentioned a few days ago.
Bacon and Cheddar Deviled Eggs
Carefully peel the eggs; slice each in half lengthwise.
Remove yolks from all eggs. Reserve 24 egg whites. Finely chop remaining 4 whites.
Mash yolks with fork. Add mayo, sour cream, mustard, lemon juice, and pepper. Mix well.
Add finely chopped egg whites, bacon, cheese, and onions. Mix well.
Fill a cake decorator with the egg yolk mixture. Pipe one tablespoon of mixture into each egg white. (Alternately, spoon one heaping tablespoon of mixture into each egg white.)
Cover and refrigerate eggs to allow flavors to blend.
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