Loaded Deviled Eggs

Loaded Deviled Eggs

6 hard boiled eggs

¼ cup of mayo

⅛ cup of sour cream, or a bit more mayo if you don’t have it

1.5 tsp dijon mustard

1.5 tsp. prepared horseradish

2 tsps. sweet pickle relish

1 tsp chopped pickled jalapenos 

4 oz. cooked bacon

2 scallions, chopped fine

Separate the egg yolks from the egg whites.  Place the egg whites on a dish and the egg yolks in a bowl.  Use a fork to break apart the egg yolks.  Then add mayo, sour cream, dijon mustard, horseradish, sweet pickle relish, and jalapenos.  Once it is all combined and relatively smooth stir in bacon and scallions.  Then take two spoons and spoon the egg yolk mixture into the egg white, or put the egg yolk mixture in a pastry/plastic bag and pipe it onto the eggs.  Then EAT!  Sorry Sarah…  

** I used Kite Hill Dairy Free Sour Cream.**