Categories: Appetizers, Deviled Eggs, Paula Deen

Ingredients

• 12 large eggs, hard-boiled and peeled
• 1/4 cup shredded cheddar cheese
• 1/4 cup mayonnaise
• 3 tablespoons sour cream
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 slices bacon, cooked and crumbled
• 1/4 cup sliced green onion

Directions

1. Cut eggs in half lengthwise; remove yolks and place in a small bowl.

2. Mash yolks with a fork; add cheese, mayonnaise, sour cream, salt, and pepper; stirring until smooth.

3. Fill egg whites with yolk mixture.

4. Top with crumbled bacon and green onions.

5. Eggs can be stuffed up to 1 day ahead and stored, covered, in refrigerator; top with bacon and green onion just before serving.

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