Bacon & Cheddar Deviled Eggs

By toobze

Ingredients

• 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

Preparation

Step 1

Place eggs in a single layer in a saucepan; add water to a depth of 3 inches.
Bring to a boil; cover, remove from heat, and let stand 15 minutes.
Drain and fill the pan with cold water and ice.
Cover the pot, and shake so the eggs crack all over.
Peel under cold running water, starting at the large end.

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.