Southwestern Deviled Eggs

Sunday 19 April 2015

A great alternative to traditional deviled eggs, these southwestern deviled eggs are packed with bacon, cheddar and sour cream. They're perfect for a special occasion -- I made these over Easter!


1 dozen large eggs
6 tablespoons sour cream
2 tablespoons mayo
1/2 cup shredded white cheddar
4 strips bacon, cooked and crumbled
5 tablespoons chopped chives
Squeeze of lemon juice

Hard-boil the eggs! If you don't know how to do that, this article is for you. The older the eggs, the better.

Once your eggs are done and cooled wait about an hour before you cut them. While you're waiting, fry up the bacon in a pan. Once the eggs are cool, half them legth-wise and carefully remove and transfer the yolks into a small bowl. Don't worry if the color isn't a perfect yellow.

Add the sour cream and mayo. Stir.

I always start with a bit of sour cream and mayo, and continue to add more until I reach the right consistency. Add salt and pepper to taste and a squeeze of lemon!

Shred, chop and crumble the cheese, chives and bacon. I used white cheddar. Keep a tablespoon of chives and bacon leftover to use as garnish for later.

Add to the mixture.

Time for the fun part - filling the eggs back up! I use this contraption, but you can easily make your own piping bag at home with a ziplock bag or buy one like this. You can also simply scoop the stuffing back into the eggs, too. It's up to you!

Garnish with the leftover bacon and chives and... Ta-da! A fancy treat for your guest, or perhaps just for yourself?!

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