Ingredients
- 12 large eggs (hard-boiled & cooled)
- 6 slices (6 ounces) bacon (cooked crisp & crumbled)
- 2 teaspoons fresh chives
- 2 teaspoons white vinegar
- 3 tablespoons shredded cheddar cheese (finely shredded mild cheddar)
- 1/4 cup low-fat sour cream
- Salt & pepper (to taste)
- Paprika (to sprinkle atop the eggs, optional)
How to Make
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Step 1: Cook bacon until crisp & pat w/a paper towel to remove any oil on the surfaces. Crumble & set aside.
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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.
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Step 3: Spoon yolk mixture into halves. The bulk will have grown substantially, so mound it high. "Dust" w/a sprinkle of paprika.
Tips & Variations
- No special items are required
We hope you enjoy this recipe!
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