If you’re looking for a perfect introduction to deviled eggs, this classic version is the ideal place to start. Inspired by Sheila Lukins — co-author of the beloved “Silver Palate” cookbooks — these deviled eggs are simple, creamy, and full of flavor. Made with basic ingredients like mustard, mayonnaise, and a touch of lemon, they’re finished with bacon, Cheddar, and chives for extra flair. A crowd-pleasing addition to any holiday table or gathering.
Ingredients
- 14 hard-cooked eggs
- ½ cup mayonnaise
- ½ cup sour cream
- 1½ teaspoons Dijon mustard
- 1 teaspoon fresh lemon juice
- ¼ teaspoon black pepper
- ⅓ cup crumbled cooked bacon
- ¼ cup (1 ounce) finely shredded sharp Cheddar cheese
- 2 tablespoons chopped fresh chives or scallion tops
Directions
1. Prepare the Eggs
- Slice each egg in half lengthwise.
- Carefully remove the yolks and place them in a medium bowl.
- Reserve 24 egg white halves for filling.
- Finely chop the remaining 4 white halves and set aside.
2. Make the Filling
- Mash the yolks with a fork until smooth.
- Add mayonnaise, sour cream, Dijon mustard, lemon juice, and black pepper; mix until creamy.
- Stir in the chopped egg whites, bacon, Cheddar cheese, and chives.
3. Assemble
- Spoon about 1 heaping tablespoon of the yolk mixture into each reserved egg white half.
4. Serve
- Arrange on a platter and enjoy!
- For a festive touch, lightly sprinkle paprika or add a few extra chopped chives on top.
