I was a little nervous to make these. (I thought they sounded good for the occasion.) But it's been years since I've made deviled eggs, and over the years I have had some quite bland ones from the grocery stores. So I researched several different blogs and web sites to see what ingredients they used, then in the end it was the Smokehouse Maple seasoning that I used that gave the eggs the flavor that I had in mind.
Now on to the recipe:
- 2 Dozen Eggs (Or you can use half of everything in this recipe.)
- 8 oz. Fat Free Sour Cream
- 1/3 cup of Reduced Fat Mayo with Olive Oil
- 1 tbsp dijon mustard - I like Boars Head Delicatessen Style
- Finely chopped or snipped chives
- McCormick Grillmates Smokehouse Maple Seasoning
- Put the eggs into a large pot, then fill with water to just above eggs.
- Over medium - high heat, bring the water up to a boil. When you see the big bubbles, cover the pot and remove it from the heat.
- Let sit for 10 minutes, then empty the water from the pot and run cold water over the eggs.
- Peel the eggs then slice in half lengthwise. Scoop the yolks into a bowl and add the last 5 ingredients.
- Mash with a fork and mix well. Put the filling into a large Ziploc bag, then cut the bottom corner and pipe the filling onto the egg halves. Top with real bacon bits, and appreciate those who have served the country for Memorial Day.