Bacon-Topped Deviled Eggs

• 12 Land O Lakes Eggs, hard-cooked, peeled, cooled
• 1/3 cup mayonnaise
• 1/3 cup sour cream
• 2 tablespoons Dijon-style mustard
• 1/4 cup sliced green onions
• 4 slices crisply cooked bacon, chopped

1. Cut eggs in half lengthwise.
2. Remove egg yolks; place yolks into bowl.
3. Place egg whites aside.
4. Mash yolks with fork.
5. Add all remaining ingredients except bacon; mix well.
6. Spoon about 1 tablespoon filling into each egg white half.
7. Cover; refrigerate until serving time or up to 24 hours.
8. Top with chopped bacon before serving.

eggs, mayonnaise, sour cream, mustard, green onions, crisply cooked bacon

Taken from www.landolakes.com/recipe/3130/bacon-topped-deviled-eggs (may not work)