Over-Loaded Deviled Eggs

Chef Alli stirring pot

Over-Loaded Deviled Eggs

1 dozen large eggs
8 slices bacon, cooked, drained and crumbled
3 tsp. white vinegar
2 Tbs. spicy brown mustard
2 Tbs. finely shredded sharp cheddar
1/2 garlic clove, minced
5-6 Tbs. sour cream
Kosher salt and freshly ground black pepper, to taste
Paprika, for garnish, if desired
Place trivet into bottom of Electric Pressure Cooker pot, then add 1 cup water and eggs. Lock pressure cooker lid into place and choose high setting for 6 minutes. When timer goes off, immediately remove eggs from pot and place into a bowl of ice water. After 30 seconds or so, use you fingers to gently remove the shells from the eggs, while submerged in the ice water in the bowl – they should simply fly off those eggs!
Cut eggs in half lengthwise and remove cooked yolks from the egg whites, placing yolks into a bowl; stir in cooked bacon crumbles, vinegar, mustard, cheddar, and garlic; season to taste with salt and pepper, then add as much of the sour cream as needed to reach a smooth egg yolk mixture. Spoon prepared egg yolk mixture into egg white halves, or, if desired, place prepared filling into a pastry bag and pipe egg yolk mixture onto egg white halves. Garnish filling with paprika, if desired. Chill and serve.

Now You’re Cookin’,
Chef Alli

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Chef Alli

Chef Alli is a home-grown Kansas girl on a mission to strengthen families through enabling kitchen confidence, educating the family cook, and encouraging better food relationships. She believes with her whole heart that time spent with our loved ones and our overall quality of life is greatly enhanced by nutritious food made at home with simple, wholesome ingredients. She loves being able to connect and share this passion with others through her website, her social media presence, and her coveted speaking engagements.

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