Description
Deviled eggs have been a staple at potlucks, picnics, and family gatherings for decades, but their enduring popularity sometimes feels like a mystery to some. Let me assure you—deviled eggs areanything but outdated! With a creamy, tangy filling and limitless opportunities for customization, they’re a crowd-pleaser that always delivers. Whether you’re a longtime fan or just curious about this retro classic, let’s dive into a recipe that takes deviled eggs to the next level. ????
Ingredients
Scale
- 14hard-cooked eggs
- 1/2 cupmayonnaise
- 1/2 cupsour cream
- 1 1/2 teaspoonsDijon mustard
- 1 teaspoonfresh lemon juice
- 1/4 teaspoonblack pepper
- 1/3 cupcrumbled cooked bacon
- 1/4 cup(1 ounce) finely shredded sharp Cheddar cheese
- 2 tablespoonschopped fresh chives or scallion tops
Instructions
- Slice the hard-cooked eggs in half lengthwise. Carefully scoop out the yolks and place them in a mixing bowl. Reserve 24 egg white halves for filling, and finely chop the remaining 4 egg white halves.
- Mash the egg yolks with a fork until smooth. Add the mayonnaise, sour cream, Dijon mustard, lemon juice, and black pepper. Stir until well combined and creamy.
- Fold in the chopped egg whites, crumbled bacon, shredded Cheddar cheese, and chopped chives. Stir gently to ensure all ingredients are evenly distributed.
- Spoon a heaping tablespoon of the yolk mixture into each reserved egg white half. For an extra touch, use a piping bag with a star tip for a fancy swirl.
- Top each deviled egg with a sprinkle of extra chives, crumbled bacon, or a small pinch of paprika for a pop of color. Arrange on a platter and serve!