Bacon adds a flavorful twist to traditional deviled eggs.
Story Behind the Recipe
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12 large Land O Lakes® Eggs, hard-cooked, peeled, cooled
1/3 cup mayonnaise
1/3 cup sour cream
2 tablespoons Dijon-style mustard
1/4 cup sliced green onions
4 slices crisply cooked bacon, chopped
Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl. Place egg whites aside.
Mash yolks with fork. Add all remaining ingredients except bacon; mix well.
Spoon about 1 tablespoon filling into each egg white half. Cover; refrigerate until serving timeor up to 24 hours. Top with chopped bacon before serving.
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For brunches, potlucks and picnics deviled eggs are a classic. But classic doesn’t have to mean boring. Dress them up with shrimp or bacon, or kick up the flavor with salsa or spice.