Deviled Eggs

Deviled Eggs have become a popular treat all over the Caribbean.  I have had the pleasure to have these at weddings, work functions, church gatherings and at tea parties.  I also made them as well and added a bit of bacon for added flavor.  My daughter begs me all the time to do these and is always willing to help me stuff them. These are also fun to prepare and the finish product is just amazing; more significantly, the creamy and well seasoned egg yolk filling is just to die for.

Cheddar Deviled Eggs

 Ingredients:
14 hard-cooked eggs
1/2 cup mayonnaise
1/2 cup sour cream...
1 1/2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/4 teaspoon black pepper
1/4 cup (1 ounce) finely shredded sharp Cheddar cheese
2 tablespoons chopped fresh chives or scallion (green onion) tops

Directions:

Slice eggs in half lengthwise. Remove yolks to a medium bowl. Reserve 24 white halves; finely chop remaining 4 white halves.

Mash yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice, and pepper; mix well. Add chopped egg whites, bacon, cheese, and chives; mix well.

Spoon 1 heaping tablespoon yolk mixture into each reserved egg white half. You can also use icing piping bag and nozzle to squeeze filling in the egg white half. Refrigerate, covered, to blend flavors.

N.B:  You have the option to garnish with celery, parsley, olives or any other green seasoning. A little paprika can also be sprinkled on the top to enhance presentation. Some cooked bacon can also be added to the recipe for added flavor.