Loaded Deviled Egg Bites

Ingredients

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8 Eggland’s Best Eggs

3/4 tsp. seasoned salt

1 Tbsp. mayonnaise

Kosher salt, to taste

Freshly ground black pepper, to taste

3 potato chips, broken in half

1/4 c. shredded cheddar cheese

2 Tbsp. sour cream

2 Tbsp. chopped cooked bacon

1 Tbsp. chopped chives

Directions

Step 1

Bring a large pot of water to a boil over high heat. Gently drop the eggs in and cook until hard-boiled, 9 to 10 minutes. Using a slotted spoon, transfer cooked eggs to an ice bath and let cool before peeling.

Step 2

Using a paring knife, cut a lengthwise V-shaped wedge out of 6 of the hard-boiled eggs. Sprinkle the cut eggs with the seasoned salt.

Step 3

Separate the yolks from the whites of the wedges and transfer to a small bowl (discarding the whites). Slice the two remaining whole eggs in half, discard the egg whites, and add the yolks to the bowl. Mash the yolks, then whisk in the mayonnaise and season with salt and pepper to taste.

Step 4

Carefully spoon yolk filling into each of the cut, seasoned eggs. Garnish with cheese, sour cream, bacon, and chives. Stick a potato-chip half into the yolk mixture in each egg and serve.

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