These deviled eggs are delicious for Easter brunch and are always popular at our holiday parties. Adjust the amount of salt and sugar in this recipe to suit your taste. I like to add onion and celery for a little more texture.
Ingredients:
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
Directions:
Slice eggs in half lengthwise. Remove yolks to a medium bowl.
Reserve 24 white halves; finely chop remaining 4 white halves.
Mash yolks with the 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 mix.
Enjoy!
