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Nutrition Facts
Serving Size 52 g
(Approx. 12 Servings)
Amount Per Serving
Calories 80 Calories From Fat 50
% Daily Value*
Total Fat 6 g 9%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 125 mg 5%
Total Carbohydrate 2 g 1%
Dietary Fiber 0 g 0%
Sugars 1 g
Protein 5 g
Vitamin A 2% Iron 0%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Deviled Eggs with Smoky Scallion Mustard
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
12  People


Recipe makes 12 Servings

12 large eggs
1/2 cup(s) sour cream
1 Tsp lemon juice
1/3 cup(s) Four J Grilled Scallion Mustard
6 slices of bacon, cooked and chopped small
1 Tsp fresh garlic, zested
1 Tsp smoked paprika, plus more as needed
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For hard-boiled eggs, place eggs in a large pan with tight fitting lid.
Fill pan with cold water until it covers eggs half way.
Bring water to a boil uncovered, immediately turn off heat, place lid on pan and steam for 8 to 10 minutes.
Run eggs under cold running water to stop cooking process.
Peel cooled eggs, cutting in half and removing yolks.
In a bowl place egg yolks, sour cream, lemon juice, mustard, bacon, garlic.
Whisk everything together until creamy.
Place mixture into a pastry or any piping bag, filling each egg.
Top with a sprinkle of smoked paprika.


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