Over-Loaded Deviled Eggs

Over-Loaded Deviled Eggs

1 dozen large eggs
8 slices bacon, cooked, drained and crumbled
3 tsp. white vinegar
2 Tbs. spicy brown mustard
2 Tbs. finely shredded sharp cheddar
1/2 garlic clove, minced
5-6 Tbs. sour cream
Kosher salt and freshly ground black pepper, to taste
Paprika, for garnish, if desired

Place trivet into bottom of pressure cooker pot, then add 1 cup water and eggs. Lock pressure cooker lid into place and choose high setting for 6 minutes. When timer goes off, immediately remove eggs from pot and place into a bowl of ice water. After 30 seconds or so, use you fingers to gently remove the shells from the eggs, while submerged in the ice water in the bowl – they should simply fly off those eggs!

Cut eggs in half lengthwise and remove cooked yolks from the egg whites, placing yolks into a bowl; stir in cooked bacon crumbles, vinegar, mustard, cheddar, and garlic; season to taste with salt and pepper, then add as much of the sour cream as needed to reach a smooth egg yolk mixture. Spoon prepared egg yolk mixture into egg white halves, or, if desired, place prepared filling into a pastry bag and pipe egg yolk mixture onto egg white halves. Garnish filling with paprika, if desired. Chill and serve.

Now You’re Cookin’,
Chef Alli

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