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 Let me assure you—deviled eggs are anything but outdated!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
- 14 hard-cooked eggs
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 1/2 teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon black pepper
- 1/3 cup crumbled cooked bacon
- 1/4 cup (1 ounce) finely shredded sharp Cheddar cheese
- 2 tablespoons chopped fresh chives or scallion tops
Instructions
Step 1: Prep Your Eggs
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.
Step 2: Create the Filling
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.
Step 3: Add the Mix-Ins
Fold in the chopped egg whites, crumbled bacon, shredded Cheddar cheese, and chopped chives. Stir gently to ensure all ingredients are evenly distributed.
Step 4: Fill the Egg Whites
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.
Step 5: Garnish and Serve
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!