Deviled Eggs

These deviled eggs are delicious for Easter brunch and are always popular at our holiday parties. Adjust the amount of salt and sugar in this recipe to suit your taste. I like to add onion and celery for a little more texture.

Ingredients:

14 hard-cooked eggs

1/2 cup mayonnaise

1/2 cup sour cream

1 1/2 teaspoons Dijon mustard

1 teaspoon fresh lemon juice

1/4 teaspoon black pepper

1/3 cup crumbled cooked bacon

1/4 cup (1 ounce) finely shredded sharp Cheddar cheese

2 tablespoons chopped fresh chives or scallion (green onion) tops

Directions:

Slice eggs in half lengthwise. Remove yolks to a medium bowl.

Reserve 24 white halves; finely chop remaining 4 white halves.

Mash yolks with the fork. Add mayonnaise, sour cream, mustard,
lemon juice, and pepper; mix well. Add chopped egg whites, bacon, cheese, and chives; mix well.

Spoon 1 heaping tablespoon yolk mix.

Enjoy!