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Satan's Skins Deviled Eggs




Source of Recipe


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List of Ingredients







6 hard-cooked eggs, peeled, cut in half, and yolks mashed in a bowl
1/3 cup real bacon bits
2 tablespoons plus 1 teaspoon sour cream
1/2 teaspoon Dijon mustard
2 1/2 teaspoons chopped pickled jalapeños, drained
3 teaspoons fresh chives, chopped
1 tablespoon plus 1 teaspoon onions, chopped
Salt and black pepper to taste
1/2 cup (approximately) finely shredded Cheddar cheese

Prepare the deviled eggs 4 hours before serving or the night before. Combine the thoroughly mashed yolks with the bacon, sour cream, mustard, jalapeños, chives and onion. Taste, then season with salt and pepper.

Fill the whites evenly with the mixture, pressing it in firmly. Cover tightly with plastic wrap and refrigerate until ready to use.

When ready to serve, preheat the oven to 350 degrees. Get a rimmed non-stick baking sheet or coat a baking sheet with non-stick cooking spray. (The rim is important so the eggs don't roll off.) Place the eggs on the prepared sheet and sprinkle with the Cheddar, making sure to cover the tops of the eggs entirely. Bake until the cheese is melted but not brown, 5 to 7 minutes, checking several times. Serve warm.

Makes 12 servings.

Approximate values per serving: 75 calories, 5 g fat, 96 mg cholesterol, 6 g protein, 2 g carbohydrates, 0 fiber, 195 mg sodium, 61 percent calories from fat.

Recipe