Before I wed a Southerner who was born and reared in the South, I was clueless about the significance of not only deviled eggs but also good deviled eggs. When I was little, I did not enjoy eating them, and as a result, I was never taught how to prepare them. I didn’t finally understand why my husband had so strong feelings about deviled eggs until I saw a deviled egg plate on a wedding register. I was startled that no one had given me a deviled egg dish as a gift.
I made the decision to try deviled eggs because I wanted to please my spouse, and I quickly became obsessed with the loaded variety. My spouse thinks it’s great, and he now likes the loaded version over the standard one. Whether you are already a fan of deviled eggs or you have never tried them before, you are going to fall in love with these because of how wonderful they are.
They are delicious at any time of day, but especially when taken to potlucks, picnics, cookouts, parties, or wherever else you chose to take them. These loaded deviled eggs will surprise everyone. You could even want to show off your magnificent creation by purchasing a platter specifically designed for serving deviled eggs.
Ingredients:
Dozen boiled eggs
14 cup sour cream
one eighth of a cup of mayonnaise
2 teaspoons of prepared mustard (Dijon or yellow)
1 ml of fresh lemon juice
Powdered onion, 1/8 teaspoon
bacon equivalent to one-half cup, cooked and chopped
A quarter cup of chopped fresh chives
one-half cup of shredded cheddar cheese
pepper, paprika, and salt for flavor
Instructions:
Getting the Eggs Ready
Scatter eggs across the base of a heavy-bottomed pot.
Bring enough water to a roaring boil to cover the eggs by an inch. Cover the pot, reduce the heat to low, and continue boiling for 1 minute longer.
The eggs should sit in the water for 11 minutes after the heat has been turned off. Warning: * Do not overcook. A green ring will form around the yolk if the egg is cooked for too long. The eggs could still be eaten, but they wouldn’t be as soft or attractive.
When the eggs are done cooking, they should be placed in a bowl of ice water, where they should remain for 5 minutes before being cracked (the water will seep under the shell making them easier to peel).
Separate the shells from the eggs and put them aside.
Get the Filling Ready
Cooked eggs should be halved lengthwise and the yolks removed and placed in a separate bowl of suitable size.
Sour cream, mayonnaise, mustard, lemon juice, onion powder, 1/3 cup crisped bacon, 2 tablespoons chopped chives, and 1/4 cup cheddar cheese should be added to the bowl containing the egg yolks. Use salt and pepper to taste.
Fill the egg whites with the yolk mixture and mix until smooth.
Sprinkle some paprika, sour cream, chives, and the bacon you set aside on top.
Prepare cold.