Loaded Deviled Eggs

Deviled eggs are a classic recipe and perfect for the holidays, Easter, potlucks, parties and other gatherings.

My best deviled eggs recipe is a combination of a few simple ingredients including hard boiled eggs, mayonnaise, Dijon mustard, vinegar, salt and pepper. That’s it. Along with a little sprinkle of paprika that extra pop of flavor.

Deviled eggs win as a healthy snacks or appetizer. They’re easy to make, only have a handful of ingredients and most people love them.

I’ve loved them for years, but it wasn’t until recently that I asked the question that had long been rolling around in my brain – “why are deviled eggs called that?”

Ah, makes sense. And now you can rest assured that there’s nothing truly sinister about deviled eggs!

Ingredients:

large eggs (hard-boiled, cooled & halved)

6 slices bacon (cooked crisp & crumbled)

2 teaspoons fresh chives

2 teaspoons white vinegar

2 tablespoons finely shredded mild cheddar cheese

1⁄4 cup sour cream or 1⁄4 cup buttermilk

paprika

Instructions:

Transfer egg yolks from halves to mixing bowl & combine with remaining ingredients.

Add the sour cream or buttermilk last & use more as needed to reach desired smoothness.

Spoon yolk mixture into halves. The bulk will have grown substantially, so pile it high & “dust” with a sprinkle of paprika.

Enjoy!