Ingredients
- Eggs: 12 large hard-boiled and peeled
- Mayonnaise: 1/3 cup
- Sour cream: 2 tablespoons
- Dijon mustard: 1 tablespoon
- Crispy bacon: 4 strips crumbled (reserve some for garnish)
- Sharp cheddar cheese: 1/4 cup finely shredded (reserve some for garnish)
- Chives: 2 tablespoons finely chopped (reserve some for garnish)
- Paprika: for garnish
- Salt and pepper: to taste
Instructions
Prepare the Eggs:
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Slice the hard-boiled eggs in half lengthwise. Gently remove the yolks and place them in a medium mixing bowl. Set the egg white halves on a serving platter.
Make the Filling:
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Mash the egg yolks with a fork until they are crumbled finely. Add mayonnaise, sour cream, and Dijon mustard to the yolks. Mix until the mixture is smooth and creamy.
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Stir in the crumbled bacon (leave some for topping), shredded cheddar cheese (reserve some for garnish), and chopped chives (save a bit for garnish). Season with salt and pepper to taste.
Fill the Egg Whites:
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Spoon or pipe the yolk mixture back into the cavities of the egg white halves. For a more decorative look, you can use a piping bag fitted with a star tip.
Garnish:
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Sprinkle each deviled egg with a bit of paprika, reserved bacon crumbles, shredded cheddar cheese, and chopped chives for garnish.
Chill and Serve:
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Place the loaded deviled eggs in the refrigerator to chill for at least 30 minutes before serving. This allows the flavors to meld together.