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Memorial Day is just about here, Preston Mill. Not only should we take a moment to remember those who fought for our freedoms, but we should celebrate those freedoms as well – and what better way to celebrate than with a cookout! The weather in Atlanta will be warm as usual (now if we can just avoid the rain that might hit) so I hope everyone can enjoy the long weekend. Check out this deviled egg recipe I found on AllRecipes.com.
Bacon and Cheddar Deviled Eggs
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 pepper
- 1/3 cup crumbled cooked bacon
- 1/4 cup finely shredded sharp Cheddar cheese
- 2 tablespoons chopped fresh chives or green onion tops
Directions
- 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 Tbsp. yolk mixture into each reserved egg white half.
- Refrigerate, covered, to blend flavors.
Filed under Food
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