Side Dish

Sour Cream and Bacon Deviled Eggs is for Side Dish.

Sour Cream and Bacon Deviled Eggs takes 25 minutes to prepare.

Sour Cream and Bacon Deviled Eggs takes 25 minutes to cook.

Sour Cream and Bacon Deviled Eggs makes 24 servings.

The ingredients for Sour Cream and Bacon Deviled Eggs are:

12 serving Hardboiled Egg Grade A Large (1 Egg)
6 tbsp Sour Cream
2 tbsp Hellmann's Mayonaise
6 serving Bacon (fried) 1 slice
4 tbsp chopped Fresh Chives
0.25 cup Kraft Finely Shredded Sharp Cheddar Cheese

Here is how you make Sour Cream and Bacon Deviled Eggs:

Place the eggs in a medium saucepan with enough water to cover and bring to a boil. Remove from the heat, cover and let the eggs stand in the water for 20 minutes. Pour off the hot water and fill the saucepan with cold water. Let the eggs sit in the cold water for 5 minutes. Then crack the eggshells and peel. Cover and chill for at least 1 hour.Halve the eggs lengthwise. Carefully remove the yolks and transfer them to a small bowl. Mash the yolks with a fork, stirring in the sour cream and mayonnaise. Reserve 1 tablespoon of the bacon and chives for garnish and add the remaining bacon and chives to the yolk mixture, stirring well. Season with salt and pepper to taste.Scoop a spoonful of the yolk mixture into each egg white half. Sprinkle the tops with the reserved bacon and chives.Serving Size:?Makes 24 deviled eggs

The nutritional information for Sour Cream and Bacon Deviled Eggs is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 64.2

• Total Fat: 5.6 g
• Cholesterol: 112.5 mg
• Sodium: 95.9 mg
• Total Carbs: 0.7 g
• Dietary Fiber: 0.0 g
• Protein: 4.1 g