Bacon-Cheddar Deviled Eggs

14 Hard-Boiled Eggs

1/2 Cup Sour Cream

1/2 Cup Mayonnaise

1 1/2 Teaspoon Dijon Mustard

1 Teaspoon fresh Lemon Juice

1/4 Teaspoon Pepper

1/3 Cup Crumbled cooked Bacon

1/4 Cup finely shredded Sharp Cheddar Cheese (1 Oz.)

2 Tablespoon chopped fresh Chives or Green Onion tops

1. Cut eggs lengthwise in half. Remove yolks to medium bowl. Reserve 24 white halves. Finely chop remaining 4 white halves.

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

3. Spoon 1 heaping tablespoon yolk mixture into each reserved egg white half. Refrigerate, covered, to blend flavors.

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Makes: 24 eggs

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