They’ve developed this tasty recipe for deviled eggs with bacon and Cheddar cheese—delicious at breakfast, lunch, dinner and snack time.

Prep Time: 30 minutes
Cook Time: 0 minutes
Servings: 24 servings (1 serving = one stuffed egg half)
 
 
RECIPE: DEVILED EGGS WITH BACON & CHEDDAR

Ingredients

Deviled eggs can be made up to 12 hours in advance.

1. CUT cooked eggs lengthwise in half. Remove yolks to medium bowl. Reserve 24 white halves. Finely chop remaining 4 white halves. Save remaining 2 yolks for other use: crumbled into salads, on cooked vegetables, in baked potatoes, etc.

2. MASH yolks with 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 of yolk mixture into each reserved egg white half. Refrigerate, covered, to blend flavors.

4. GARNISH with a dusting of paprika prior to serving.
 
 
COOKING TIPS

Egg Freshness. Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This “breather” allows the eggs time to take in air, which helps separate the membranes from the shell.

Peeling Tip #1. Hard-cooked eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.

Peeling Tip #2. To peel a hard-boiled egg, gently tap egg on countertop until shell is finely crackled all over. Roll the egg between your hands to loosen the shell. Start peeling at large end, holding egg under cold running water to help ease the shell off.

Storage. In the shell, hard-cooked eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.

Easy Filling Technique. Here’s the no-mess method: Put the filling in a 1-quart plastic food-storage bag. Push filling toward bottom corner of bag. Snip off about 1/2-inch of corner. Squeeze filling from bag into egg whites.

Picnic Or Tailgate Food Safety Tip. Place filling in plastic bag; carry cooked white halves and filling mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.
 
MORE DEVILED EGG RECIPES

Who knew you could make jam without cooking it? That you could set it in the freezer? That it could be such a fun activity?

And that freezer jam is low sugar, with just one-fourth of the sugar and fewer calories than conventional jam (it’s less thick and sticky, too)?

The next time berries or any other favorite fruit are at a good price; pick up four cups’ worth. Then, you just mash it into a purée, mix in the sugar and a special pectin, No Cook Freezer Jam Fruit Pectin.

While we haven’t tried it yet, we’re planning to mix in Splenda and see how we do with sugar-free freezer jam.

See how easy it is in the video below. Try it and let us know how you like it.

For the differences between chutney, jam, jelly, marmalade, preserves and more, check out our Jam Glossary.

Superb fruit flavor, exquisite texture, creative recipes: These are jams (and marmalades) to treasure. They’re a treat for the table, and a simply delectable gift (at $8.00 per jar).

Far beyond a bread spread, these joyous jams can be enjoyed during every meal of the day, plus snacks. You’ll see the 20 different ways we use them in the full review.

In fact, just thinking about Emily G’s jams make us want to have a snack right now. So we’ll cut this piece short and send you to the longer review.

And if you don’t know the difference between chutney, jam, jelly, marmalade and preserves, we’ve got that covered in our Jam Glossary.