April 26, 2019
Recipe: Loaded Deviled Eggs
By: Donafaye Zoll
Guests often request recipes for dishes served at breakfast, so each month we will share one of Faye’s
recipes. We hope that you enjoy this month’s recipe!
6 large eggs, hard boiled and peeled
1/3 cup sour cream
3 strips bacon cooked crisp & crumbled
2 tablespoons chopped chives divided
1/3 cup shredded cheddar cheese divided
Freshly ground black pepper
Cut the cooked eggs in half crosswise and place the yolks in a medium-size bowl. Trim a very thin
slice off the bottom of each half of the egg whites so they can sit flat. Set aside.
To the bowl with the egg yolks, add the sour cream, 2/3 of the crisped bacon, 1-tablespoon chopped
chives and one half of the cheddar cheese. Add salt & pepper to taste. Mix until well combined and fill
each egg white with the yolk mixture. If the mixture is too firm, add additional sour cream until the
desired consistency. Top with reserved bacon, chives, cheddar cheese and drizzle with sour cream
**To color the eggs, after peeling and removing the yolk, color the egg by using food safe dye. We
used the “old fashioned” Easter egg dye kit.