Bacon & Cheddar Devilled Egg Salad

Loading...

farmkat

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

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

 Print this Recipe
Review this Recipe
Link to this Recipe

Add to Recipe Box

Did you make this recipe? Share your photo here:

Max photo size is 512KB. The best size to upload is 500 x 375 pixels.

By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.