Loaded Deviled Eggs

 Loaded Deviled Eggs

Ingredients

12 large eggs, hard boiled

1/3 cup mayonnaise

2 tbsp sour cream

2 tsp Dijon mustard

3 tbsp sweet relish

1/4 cup chopped cooked bacon

1/4 cup shredded cheddar cheese

2 tbsp dill pickle relish

1 tsp Worcestershire sauce

Smoked paprika, for garnish

Salt and black pepper, to taste

Chopped parsley or chives (optional garnish)

Directions

Place the eggs in a pot and cover with water. Bring to a boil, then remove from heat and let sit for 10–12 minutes. Cool the eggs in ice water and peel them.

Slice each egg in half lengthwise and carefully remove the yolks.

Put the yolks in a bowl and mash them with a fork until smooth.

Add mayonnaise, sour cream, Dijon mustard, sweet relish, dill pickle relish, Worcestershire sauce, salt, and pepper. Mix until creamy.

Stir in most of the bacon and cheddar cheese, saving a little for topping.

Spoon or pipe the filling back into the egg whites.

Sprinkle with smoked paprika, extra bacon, cheddar cheese, and chopped parsley or chives.

Chill for 20–30 minutes before serving.