Bacon & Cheddar Devilled Egg Salad

This makes really good egg salad sandwiches. Add bacon slices, tomatoes and lettuce and you have an ESBLT. Also easily changed to normal deviled eggs (I adapted it from a deviled egg recipe) Adapted from Mr. Food

Difficulty: Easy

Servings: 6

Prep Time: 15 minutes   Cook Time: 12 minutes  

Ingredients

12 Eggs
½ cup + 1 Tablespoon Mayonnaise
1 teaspoon Sour Cream
1 ½ teaspoon Dijon Mustard
1 teaspoon Fresh Lemon Juice
¼ teaspoon Black Pepper
1/3 cup Crispy Bacon, chopped
¼ cup Sharp Cheddar Cheese, finely shredded
2 Tablespoons Green Onion, chopped

Directions

1. Hard-cook the eggs. Meanwhile, fry up some bacon.

2. After eggs are cooled, peel and slice in half lengthwise. Remove the yolks to a bowl and finely chop the white halves.

3. Mash the yolks with a fork. Add the rest of the ingredients along with the chopped up white halves to the yolks. Mix together well.

4. Refrigerate until ready to serve.

Categories: Dairy, Eggs, Old-Fashioned, Other Salads, Salads, Sandwiches

Submitted by: farmkat on June 11, 2011