Loaded Deviled Eggs - cooking recipe

Ingredients

12 large eggs, hard-boiled and peeled
1/4 cup shredded cheddar cheese
1/4 cup mayonnaise
3 tablespoons sour cream
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 slices bacon, cooked and crumbled
1/4 cup sliced green onion

Preparation

Cut eggs in half lengthwise; remove yolks and place in a small bowl.
Mash yolks with a fork; add cheese, mayonnaise, sour cream, salt, and pepper; stirring until smooth.
Fill egg whites with yolk mixture.
Top with crumbled bacon and green onions.
Eggs can be stuffed up to 1 day ahead and stored, covered, in refrigerator; top with bacon and green onion just before serving.