Bacon Cheddar Deviled Eggs

With Easter right around the corner, it’s about time I make a festive egg recipe! I decided to add a twist to classic deviled eggs by adding bacon and sharp cheddar cheese. Not only are they fun for Easter, but they would also be great for summer barbecues. I mean anything with bacon added is a crowd-pleaser. P.S. Bacon Jam recipe coming soon!

Bacon Cheddar Deviled Eggs

Ingredients

• 6 eggs
• 1/3 cup mayo
• 1 1/2 Tbsp. sour cream
• 1 Tbsp. mustard
• 2 Tbsp. finely shredded sharp cheddar cheese
• 4 slices bacon, cooked and crumbled
• minced green onions to garnish

Directions

1. Place eggs in a large saucepan and cover with water by 1 inch. Slowly bring water to a boil over medium heat. Once it has reached a boil, remove from heat and cover. Let sit for 12 minutes. Transfer to a colander and place under cool running water to stop them from cooking. Chill in refrigerator for 30 minutes.
2. Peel eggs and slice in half lengthwise, placing the yolks in a medium-sized mixing bowl. Set aside.
3. Add mayo, sour cream, mustard and cheese to egg yolks and stir until smooth and creamy. Mix in bacon crumbles (saving a few to sprinkle on top).
4. Transfer to a large Ziplock bag. Use scissors to snip one of the corners to create a small hole. Pipe the yolk mixture into the egg halves. Top with remaining bacon and green onions. Serve immediately or refrigerate.