Cooking with Paula Deen

5 Ways with Deviled Eggs


Makes 8 to 10 servings

8 slices bacon, chopped
1 small red bell pepper, seeded and diced
¾ cup plus 2 tablespoons sliced green onion, divided
1 (8-ounce) package cream cheese, cubed and softened
6 large hard-cooked eggs, peeled and halved lengthwise
¾ cup sour cream
¼ cup mayonnaise
1 tablespoon dry mustard
½ teaspoon kosher salt
½ teaspoon ground black pepper
¼ teaspoon paprika
1 (30-ounce) package frozen shredded hash brown potatoes, thawed
2 cups shredded Monterey Jack cheese
Garnish: paprika

1. Preheat oven to 350°. Spray a 2-quart baking dish with cooking spray.

In a large skillet, cook bacon

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