Ingredients
24
24 servings
- •12 eggs, hard-boiled
- •½ cup sour cream
- •½ cup bacon, cooked, chopped
- •¼ cup fresh chives, finely chopped
- •½ cup shredded cheddar cheese
- •salt, to taste
- •pepper, to taste
- •bacon, cooked and chopped
- •fresh chive, finely chopped
Instructions
- Place the eggs in a pot and fill with cold water until the eggs are just covered. Bring the pot to a boil, then cover, remove from heat, and let sit for about 12 minutes.
- Transfer the eggs to a bowl of ice water for about 3 minutes, then peel them and cut them in half. Transfer the egg yolks to a bowl, and set the cooked egg whites aside.
- Mix the sour cream, bacon, chives, cheddar cheese, salt, and pepper with the yolks and transfer to a piping bag. (Alternatively, use a zip-top bag with a corner cut off.)
- Pipe the mixture into the eggs, garnish with the bacon and chives, and serve chilled.
- Enjoy!
Nutritional Facts
Per 24 servings
- Calories: 86
- Carbohydrate: 0g
- Fat: 6g
- Fiber: 0g
- Protein: 6g
- Sugar: 0g
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