Remember when making deviled eggs that hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
Cooking With Eggs: Recipes for Every Meal
Bacon and Cheddar Deviled Eggs Recipe
Prep Time: 30 minutes
14 hard-boiled eggs
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 teaspoons Dijon mustard
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon pepper
1/3 cup crumbled cooked bacon
1/4 cup finely shredded sharp cheddar cheese
2 tablespoons 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 tablespoon yolk mixture into each reserved egg white half. Cover and refrigerate to blend flavors. Yields 24 servings.
Deviled eggs can be made up to 12 hours ahead. Refrigerate, covered.
Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.
Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.
Combine filling ingredients in 1-quart plastic food-storage bag. Press out air and seal bag. Press and roll bag with hand until mixture is thoroughly blended. Push filling toward bottom corner of bag. Snip off about 1/2 inch of corner. Squeeze filling from bag into egg whites.
Picnic or tailgate tip:
Prepare filling in plastic bag, as above. Carry whites and yolk mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.