Loaded Deviled Eggs

• Gluten free

• Meat

  • 6 slices Bacon, cooked and crumbled

• Produce

  • 2 tsp Chives, Fresh
  • 1/4 tsp Garlic powder

• Refrigerated

  • 12 Eggs, large hard

• Condiments

  • 2 tbsp Dijon mustard

• Baking & Spices

  • 1 Paprika
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 1/2 tsp White vinegar

• Dairy

  • 2 tbsp Cheddar cheese, sharp
  • 5/16 cup Sour cream

Found on sixsistersstuff.com

Description

Ingredients

• 12 large eggs, hard-boiled, cooled and halved
• 6 slices bacon, cooked and crumbled
• 2 teaspoons fresh chives
• 2 1/2 teaspoons white vinegar
• 2 tablespoons Dijon mustard
• 2 tablespoons finely shredded sharp cheddar cheese
• 1/4 teaspoon garlic powder
• salt and pepper to taste
• 1/4 cup + 1 tablespoon sour cream (more or less)
• paprika

Directions

• Remove egg yolks from egg halves and place in a mixing bowl. Add in bacon, chives, vinegar, mustard, cheese, garlic powder, salt and pepper.
• Add the sour cream last and use more as needed to reach desired smoothness.
• Spoon yolk mixture back into egg halves. The bulk will have grown substantially, so pile it high. Sprinkle paprika on the tops of the eggs.