For an easy, nutritious and always welcome appetizer, add these delicious deviled eggs, flavored with crisp bits of bacon and shredded sharp cheddar cheese, to your holiday or party menu.

Bacon & Cheddar Deviled Eggs

14 hard-cooked eggs, peeled
1/2 cup mayonnaise
1/2 cup sour cream
1 1/2 teaspoons Dijon mustard
1 teaspoon fresh lemon juice
1/4 teaspoon pepper
1/3 cup crumbled cooked bacon
1/4 cup finely shredded sharp cheddar cheese (1 ounce)
2 tablespoons 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 or pipe 1 heaping tablespoon yolk mixture into each reserved egg white half.
4. Refrigerate, covered, to allow flavors to blend.

Makes 24 servings.

Picnic or Tailgate Tip: Prepare filling in plastic bag, as above. Carry whites and yolk mixture separately in cooler. Fill eggs on the spot, pressing filling out of snipped corner of bag.

No-Mess Method: Combine egg yolks, cheese, mayonnaise, sour cream and green onions in 1-quart plastic food-storage bag. Press out air and seal bag. Press and roll bag with hand until mixture is well blended. Push filling toward bottom corner of bag. Snip off about 1/2-inch of corner. Squeeze yolk mixture from bag into egg whites.

Nutritional Information Per Serving (1 serving): calories: 83; total fat: 6 g; saturated fat: 2g; polyunsaturated fat: 2g; monounsaturated fat: 2 g; cholesterol: 115mg; sodium: 133 mg; carbohydrates: 2 g; dietary fiber: 0 g; protein: 5 g; vitamin A: 214.8IU; vitamin D: 24.1IU; folate: 14.8 mcg; calcium: 30.5mg; iron: 0.6 mg; choline: 77.3 mg

Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).