Devilish Eggs Au Gratin



8 hard boiled eggs, peeled

1⁄4 cup sour cream

2 teaspoons lemon juice

1 tablespoon Dijon mustard

1⁄4 teaspoon salt

1⁄2 cup shredded Swiss cheese

2 slices bacon, cooked and finely crumbled


1. Preheat the oven to 375 degrees and spray a baking dish with nonstick cooking spray.
2. Cut hard boiled eggs in half and transfer yolks to a small bowl.
3. Add sour cream, lemon juice, Dijon mustard, and salt, to yolks in bowl. Mash all together to make the filling.
4. Fill all egg white halves with an equal amount of the yolk filling and place on baking dish, side by side, crowded close together.
Cover all with the shredded Swiss cheese and bake 15 minutes, or until cheese is bubbly and melted.
5. Top with crumbled bacon pieces and serve hot.


George’s Tips | These will be hot! Make sure to serve with small tongs or a cocktail fork, as most people are accustomed to reaching for the traditional (cold) deviled eggs with their fingers.
Variation | You can make these the traditional way with mayonnaise in place of the sour cream.
calories:120 |fat: 9g |protein: 9g |fiber: 0g |net carbs:1g