‘Greened’ Deviled Eggs


14 large, hard-boiled eggs
½ cup mayonnaise
½ cup sour cream
1 ½ teaspoon Dijon mustard
1 teaspoon lemon juice
½ – 1 Tablespoon Greens
¼ teaspoon pepper
1/3 cup cooked bacon, crumbled
¼ cup shredded sharp Cheddar cheese
2 Tablespoons chopped fresh chives



Cut eggs lengthwise in half. Remove yolks to medium bowl. Reserve 24 white halves. Finely chop remaining 4 white halves and set aside.

Mash yolks with fork. Add mayonnaise, sour cream, mustard, lemon juice, pepper and Greens; mix well. Add chopped egg whites, bacon, cheese and chives; mix well.

Spoon 1 heaping Tablespoon yolk mixture into each reserved egg white half. Refrigerate, covered, to blend flavors. Sprinkle with paprika just before serving, if desired.