Monthly Archives: January 2015


Super Bowl Bacon and Cheddar Deviled Eggs

Click here to watch Karen Petersen make this delicious recipe on KUTV.

Bacon and Cheddar Deviled Eggs

14 Oakdell Omega-3 Brown Eggs (hard boiled)
½ cup mayonnaise
½ cup sour cream
1-1/2 tsp. Dijon mustard
1 tsp fresh lemon juice
¼ tsp pepper
1/3 cup crumbled cooked bacon
¼ cup finely shredded sharp Cheddar cheese (1 oz.)
2 Tbsp. chopped fresh chives or green onion tops

1.) Cut eggs lengthwise in half. Remove yolks to medium bowl. Reserve 24 white halves. Finely chop remaining 4 white halves.
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 Tbsp. yolk mixture into each reserved egg white half. If coloring egg whites bowls, see directions below. Refrigerate, covered, to blend flavors.
*Recipe courtesy of

Team colored egg bowls

Blue, green and yellow food coloring (for Seahawks)
Blue and red food coloring (for Patriots)
White vinegar

Boil 4 cups of water. Pour 1 cup of water into 4 separate glasses.
Pour 1 Tbsp of vinegar into each of the glasses.
For Seahawks coloring:
For the blue color, drop 20 drops of blue into one of the glasses.
For the green color, drop 3 green drops and 24 yellow drops into one of the glasses.

For the red color, drop 20 drops of red into one of the glasses.
For the blue color, drop 20 drops of blue into one of the glasses.
Drop 6 egg halves into each of the desired colors. Lets sit for 5-10 minutes, or until the eggs reach desired color. Remove the eggs and gently place on a paper towel. Pat dry.
Fill colored eggs with bacon and cheddar filling. Enjoy!

By | 2015-11-05T20:24:01+00:00 January 29th, 2015|Recipes|0 Comments