BACON & CHEDDAR DEVILED EGGS

By ohioeggs  

October 2, 2015

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

  • Prep: 30 mins
  • 30 mins

    30 mins

  • Yields: 24 servings
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Ingredients

14 hard-boiled eggs

1/2 cup mayonnaise

1/2 cup sour cream

1-1/2 teaspoon Dijon mustard

1 teaspoon fresh lemon juice

1/4 teaspoon pepper

1/3 cup crumbled cooked bacon

1/4 cup finely shredded sharp Cheddar cheese (1 oz.)

2 tablespoons 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 tablespoon yolk mixture into each reserved egg white half. Refrigerate, covered, to blend flavors.

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 Facts

Calories83
Sodium133 mg
Potassium58.2 mg
Protein5 g
Cholesterol115 mg
Sugar1 g
Total Fat6 g
Saturated Fat2 g
Polyunsaturated Fat2 g
Monounsaturated Fat2 g
Total Carbohydrates2 g
Dietary Fiber0 g

2 Reviews

Tatty

March 6, 2016

You whack the top off your (soft-boiled) egg and dip your toast fingers in it. Or you can just have the tinseit little bit of ice cream. Or Bailey’s. Or sake. OR you can leave your tooth in it for the fairies.

Jakub

March 6, 2016

Thanks, Joe. You’re right I knew that Omne is everything, vivum is life, and ovo is egg. I just did a quick check on Wikipedia and All llife (is) from life is what I got. I took Latin in high soohcl, but a combination of forty-plus years and not paying attention resulted in just taking their word for it. Again, thank you for the correction and the post!

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