Kathy Casey's Deviled Eggs N' Bacon
Posted on April 20, 2011 at 1:22 PM
Updated Wednesday, Apr 20 at 2:27 PM
Deviled Eggs N’ Bacon
Makes 24 stuffed eggs
1 dozen Perfect Hard Boiled Eggs (procedure follows)
3 Tbsps. regular or low-fat sour cream
3 Tbsps. mayonnaise or reduced-fat mayonnaise
1/2 tsp salt
1/8 tsp freshly ground black pepper
1/2 tsp Dijon mustard, optional
1 tsp minced garlic
1/4 cup finely grated medium or sharp cheddar cheese
1/4 – 1/3 cup finely chopped crispy-cooked bacon
2 Tbsps. very thinly sliced green onion
Freshly ground black pepper for sprinkling
Cut the eggs in half lengthwise and remove the yolks to a mixing bowl. Set the egg white halves on a platter, cover, and refrigerate.
Mash the egg yolks to a smooth consistency with a fork or potato masher. Mix in the sour cream, mayonnaise, salt, black pepper, mustard, and garlic until smooth. (You can also do this in a mixing bowl with a whip attachment.) Stir in the cheese until evenly mixed in.
Spoon the yolk mixture into a pastry bag fitted with a plain or large star tip, then squeeze (pipe) the mixture evenly into the egg white halves.
To make the topping: In a small bowl, mix together the bacon and green onion. Top each egg half with about 3/4 teaspoon of this mixture, then sprinkle with black pepper.
Perfect Hard Boiled Eggs
Place the eggs in a saucepan and cover with cold water to 1 inch above the eggs. Bring to a boil over medium-high heat, then reduce the heat and simmer the eggs for 10 minutes. Remove from the heat and run cool water over the eggs. When they are cool, carefully peel them under running water.
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