Appetizers / Soups / Salads

Deviled Eggs (Dijon and Cheese) takes 20 minutes to prepare.

Deviled Eggs (Dijon and Cheese) takes 10 minutes to cook.

Deviled Eggs (Dijon and Cheese) makes 20 servings.

The ingredients for Deviled Eggs (Dijon and Cheese) are:

10 large eggs
3 wedges of Laughing Cow light cheese (whatever flavor you would like; I used Garlic & Herb)
3 tbsp of regular mayo
4 tsp dijon mustard (more or less to taste)
1/4 tsp Adobo seasoning (w/o pepper)
fresh ground pepper to taste
1 medium strip of cooked bacon

Here is how you make Deviled Eggs (Dijon and Cheese):

Boil 10 large eggs. Let cool completely prior to peeling.Cook bacon and cool. Cut each egg in half & collect yolks in a small mixing bowl.Mash yolks until completely crumbled. Mix in the cheese wedges until well combined.Add mayo, dijon mustard, adobo, & pepper. Mix well. I kind of whip it in the bowl with a fork to get a nice fluffy consistency.Transfer mixture to a piping bag with a large star tip and pipe mixture evenly into each egg half. Crumble the bacon and add a few bits to each deviled egg. Refrigerate and serve chilled.Serving Size:?Makes 20 deviled eggs (egg halves)

The nutritional information for Deviled Eggs (Dijon and Cheese) is:

• Servings Per Recipe: 20
• Amount Per Serving
• Calories: 56.6

• Total Fat: 4.5 g
• Cholesterol: 94.0 mg
• Sodium: 119.6 mg
• Total Carbs: 0.5 g
• Dietary Fiber: 0.0 g
• Protein: 3.6 g