Deviled eggs are a classic dish that has been a staple at parties, potlucks, and family gatherings for decades. Despite their enduring popularity in certain circles,
the question often arises: does anyone here actually eat deviled eggs? The answer is a resounding yes for many, but their appeal can also be polarizing. Deviled eggs are hard-boiled eggs that have been halved,
with their yolks scooped out and mixed with a variety of flavorful ingredients such as mayonnaise, mustard, vinegar, and seasonings before being piped or spooned back into the egg white halves. They are typically garnished with paprika,
fresh herbs, or other toppings for added flair.
Ingredients:
- 12 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
Directions:
Step1: Transfer egg yolks from halves to mixing bowl & combine with remaining ingredients.
Step2: Add the sour cream or buttermilk last & use more as needed to reach desired smoothness.
Step3: Spoon yolk mixture into halves.
Step4: The bulk will have grown substantially, so pile it high & “dust” with a sprinkle of paprika.