Loaded Deviled Eggs (No Mayo)
Recipe: #16885
January 22, 2015
Categories: Bacon, Eggs, Appetizers, Baby Shower, Brunch Christmas, Picnic, Potluck, Gluten-Free, High Protein, Low Carbohydrate, more
"This recipe is 1 of the 3 reasons why my DH says he married me. He loves them & leftovers are required as he esp likes the bacon/egg flavors w/his breakfast cereal & coffee. As the ingredients & name imply, the recipe takes the "loaded baked potato" approach to deviled eggs, but skips the mayo in favor of low-fat sour cream. .. If you're interested, the other 2 reasons are my cucumber salad (yet to come) & that I always make him smile (Cook time does not include time to hard-boil & cool the eggs, but does cover crisping the bacon). Enjoy!"
Ingredients
Nutritional
- Serving Size: 1 (77.7 g)
- Calories 170.6
- Total Fat - 12.2 g
- Saturated Fat - 4.3 g
- Cholesterol - 226.6 mg
- Sodium - 339.1 mg
- Total Carbohydrate - 1 g
- Dietary Fiber - 0 g
- Sugars - 0.2 g
- Protein - 13.1 g
- Calcium - 55.9 mg
- Iron - 1.2 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Cook bacon until crisp & pat w/a paper towel to remove any oil on the surfaces. Crumble & set aside.
Step 2
Peel & halve the eggs. Transfer yolks to a mixing bowl & combine w/the next 5 ingredients, adding the sour cream last so you can use an amount needed to reach your desired consistency. Fold crumbled bacon into yolk mixture, taste & add salt or pepper as desired.
Step 3
Spoon yolk mixture into halves. The bulk will have grown substantially, so mound it high. "Dust" w/a sprinkle of paprika.
Tips
- No special items are required