– For Easter, or any other time of the year, these bacon cheddar deviled eggs are the best you’re going to find
He had about six of his buddies coming over for a night of poker and telling stories. I always left them to the den to have their fun, but I was lingering nearby most times to make sure that hubby’s part went off without a hitch. You see, I am a bit of a hostess and when I know people are at my house, I want to make sure that they are well taken care of. The husband doesn’t really care so much. He’s more of a “help yourself” kind of guy. Anyway, I was sure that they were going to be hungry, so I had prepared a handful of different appetizers and snacks to keep them satisfied.
- 14 HARD-BOILED EGGS, peeled
- 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
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.
Easy 12-Minute Method for Hard-Boiled Eggs: Place eggs in a saucepan large enough to hold them in a single layer. Add cold water to cover the eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan. Let eggs stand in hot water for about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large). Drain. Shock the eggs in a bowl of ice water to cool them immediately. Hard-boiled eggs are easiest to peel right after cooling.