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Loaded Deviled Eggs
12 large eggs, hard-boiled, cooled and halved
6 slices bacon, cooked and crumbled
2 teaspoons fresh chives
2 1/2 teaspoons white vinegar
2 tablespoons Dijon mustard
2 tablespoons finely shredded
sharp cheddar cheese
1/4 teaspoon garlic powder
salt and pepper to taste
1/4 cup + 1 tablespoon sour cream
Paprika
Remove egg yolks from egg halves and
place in a mixing bowl. Add in bacon, chives,
vinegar, mustard, cheese, garlic powder, salt
and pepper.
Add the sour cream last and use more as
needed to reach desired smoothness.
Spoon yolk mixture back into egg halves. The
bulk will have grown substantially, so pile it
high. Sprinkle paprika on the tops of the eggs.
ZEPHYRHILLS T 12 ODAY | March /April 2018
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