1/4cupcrumbled cooked bacon (or bacon pieces/bits) for garnish
2green onions (the green part cut small) for garnish
2TBSshredded cheddar cheese for garnish
Instructions
Place eggs in a large pot. Fill with water one inch above eggs. Sprinkle in baking soda. Bring to a boil over high heat. Once it comes to a rolling boil, turn off heat, place lid on and let sit for 10 minutes.Remove eggs to a large bowl filled with cold water and ice to stop the eggs from cooking. This will help cool down the eggs also for easy handling.NOTE: you can use your favorite way to make hard boiled eggs, if desired.
Remove peel from eggs. Cut eggs in half lengthwise. Remove yolks from egg whites and place yolks in medium bowl. Place egg white onto a serving platter.
Mash up all the yolks. Stir in mayonnaise, mustard, sour cream, relish, salt, black pepper and 2 TBS cheddar cheese. Using a 1 1/2 inch cookie scoop fill egg whites with mixture.NOTE: adjust any ingredient for your taste. For a creamier filling add more mayonnaise.NOTE: you can use a ziploc bag or piping bag to fill eggs.
Top each deviled egg with bacon crumbles, shredded cheese, and chopped green onion. Serve them up as appetizers or a side dish.
This looks so good. How can I get a copy ??
My recipes are on this blog, and you can print out the recipes. Here is my blog link for this recipe. https://catherinesplates.com/loaded-deviled-eggs/