Loaded Deviled Egg Bites Recipe

Back-to-school activities include group projects, sports, PTA meetings, and playdates. Celebrate memorable occasions with a healthy, tasty snack that kids and adults love.

In these Loaded Deviled Egg Bites, your favorite baked-potato side flavors shine on a plump, delectable Eggland's Best Egg.

These bites elevate deviled eggs without overdoing it: Cut large wedges from each egg to make a sandwich for our creamy yolk filling and delectable garnishes.

 Ingredients  

3/4 tsp. seasoned salt 1 Tbsp mayo To taste, kosher salt Freshly ground black pepper, to taste

3 halves of potato chips 1/4 c. shredded cheddar 2 Tbsp sour cream 2 Tbsp. chopped cooked bacon 1 Tbsp chopped chives

Step 1: Boil water in a big saucepan over high heat. Gently drop eggs in and cook for 9–10 minutes until hard-boiled. Transfer boiled eggs to an ice bath with a slotted spoon to cool before peeling. Step 2: Cut a lengthwise V-shaped wedge from 6 hard-boiled eggs using a paring knife. Season the chopped eggs with salt. 

Step 3: Separate the yolks from the whites of the wedges and place in a separate basin, discarding the whites. Cut the two remaining whole eggs in halves, remove the whites, and add the yolks to the basin. Mash yolks, mix in mayonnaise, and season with salt and pepper.

Step 4: Spoon yolk filling into each cut, seasoned egg. Add cheese, sour cream, bacon, and chives. Serve each egg with a potato-chip half in the yolk mixture.

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