Carolina Kitchen: Bacon Cheddar Deviled Eggs

Bacon Cheddar Deviled Eggs.jpg
Carolina Kitchen: Bacon Cheddar Deviled Eggs

by The Renaissance, The Writer’s Bistro, Chef Richard Petrelli


  • 1 dozen eggs
  • 1/2 cup sour cream
  • 1/2 cup mayo
  • 2 T mustard
  • 1 T lemon juice
  • 1 T salt
  • 1 t pepper
  • 1/4 cup cooked bacon
  • 1/4 cup fine shredded cheddar
  • garnish of chives or paprika


  1. Take 1 dozen eggs and place them in small pot.
  2. Top with cold water and place on stove to boil.
  3. When water hits boiling reduce to a simmer and simmer for 10 minutes.
  4. Remove, drain and run under cold water to help speed up the process.
  5. Place in fridge until cold.
  6. When eggs are chilled, peel and cut in half.
  7. Remove the egg yolks and hold in small mixing bowl while placing egg whites on platter.
  8. Mix mayo, sour cream, mustard, lemon juice and salt and pepper until smooth.
  9. Fold in cheese and finely chopped bacon.
  10. Garnish with chives or paprika.