Bacon and Cheddar Deviled Eggs
When company comes over it's always good to have lots of appetizer recipes on hand to serve up some tasty snacks to everyone. This "Bacon and Cheddar Deviled Eggs," recipe is just one great appetizer idea that guests seem to love every time.
Devised eggs are always popular with guest, but when you add bacon and Cheddar cheese, along with some tangy Dijon mustard and lemon juice they won't last long on the appetizer table. Some of the ingredients you will need for this simple recipe include hard cooked eggs, mayonnaise, sour cream, Dijon mustard, fresh lemon juice, crumbled cooked bacon, finely shredded cheddar cheese and seasonings. To start you will cut the hard cooked eggs lengthwise in half, (you will finely chop some of the white halves and put aside) removing the yolks to a medium bowl, and reserving the white halves of the eggs. You will mash the yolks with a fork and add mayonnaise, sour cream, mustard, lemon juice and seasonings and mix well. Next you will add the reserved egg whites, bacon, cheese and seasonings and mix well. You will then spoon some of the yolk mixture into each reserved egg white half. Regrigerate and cover to blend flavors. Deviled eggs can be made up to 12 hours ahead of time, and just refrigerated until ready to serve.
When eggs are very fresh they can be difficult to peel, a tip for ensuring easily peeled eggs is to buy and refrigerate the eggs a week to 10 days in advance of cooking. This time allows the eggs to take in air, which helps separate the membranes from the shell. Hard cooked eggs are easiest to peel immediately after cooling as cooling causes the egg to contract a bit in the shell. To peel a hard cooked egg you want to gently tap the egg on the counter until the shell is finely cracked all over. Then you will roll the egg between your hands to loosen the shell, you can then start peeling at the large end of the egg while holding the egg under cold running water to help ease the shell off. In the shell hard boiled eggs can be refrigerated safely for up to one week, you can refrigerate them in their original carton to prevent odor absorption. Once eggs are peeled they should be eaten that day.
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