We gussied up our deviled eggs with bacon, shredded cheddar and a sprinkling of chives. Y'all come eat, now.
What You Need
Original recipe yields 12 servings
6 hard-boiled egg s, peeled
2 slices OSCAR MAYER Bacon, cooked crisp and crumbled
1/2 cup KRAFT Shredded Cheddar Cheese
1/4 cup KRAFT Real Mayo Mayonnaise
1 Tbsp. chives, plus a bit more for garnish
1 tsp. lemon juice
season to taste
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Let's Make It
Cut hard boiled eggs in half lengthwise. Remove yolks and place in a small mixing bowl.
Mash yolks with a fork until they resemble a sandy texture. Add 1 slice crumbled bacon (reserve remaining slice for garnish), cheddar cheese, mayonnaise, tablespoon of chives, lemon juice; stir until well combined. Season to taste.
Spoon or pipe yolk mixture into the cavity of each egg white. Sprinkle with remaining crumbled bacon and chives for garnish. Chill for 30 minutes before serving to allow flavors to meld.
If serving eggs on a flat platter or plate, slice a small slice off the bottom of each egg white before filling so the deviled eggs sit flat.
How to Fill Eggs
For easy filling, pipe the egg yolk mixture into the cavity of each egg white half. Disposable piping bags fitted with a large piping tip work well. If you don't have a piping bag on hand, cut the bottom corner of a zip-top plastic baggie, fill the baggie with yolk mixture, seal, and pipe through the cut corner.
Deviled eggs may be prepared in advance and refrigerated, covered with plastic wrap, for up to two days before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
12 deviled egg halves
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.