Bacon and Tomato Deviled Eggs |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I have never liked the taste of cold emulsified fat like that in cold mayo based salads and such. I'm picky! But I created this recipe and it's wonderful. You can never go wrong with bacon and sour cream! Ingredients:
6 hard-boiled eggs |
1/3 cup ranch dressing |
2 tablespoons sour cream |
1 tablespoon tomato paste |
1/8 teaspoon ground mustard |
2 teaspoons finely chopped flat-leaf italian parsley |
3 ounces bacon (cooked and finely crumbled) |
ground black pepper |
creole seasoning |
Directions:
1. Cut the eggs in half and remove the yolk keeping the white half completely intact. Place yolks in a separate little bowl.
2. In yet another bowl add your ranch dressing, sour cream, tomato paste, ground mustard, chopped parsley and bacon. Mix together with a whisk until smooth.
3. Add the egg yolks to your dressing mixture and incorperate with a folk until fully incorperated.
4. Place egg mixture in a plastic ziplock bag with a large tip on the end. (You can also just cut about a third of an inch off the bottom of the bag if you don't have a decorating tip.)Fill the egg white halves with the mixture, and then lightly sprinkle a pinch of creole seasoning and a crank of fresh ground pepper onto every filled half.
5. Chill in the fridge for about a half an hour and then serve.
6. If you wanna make a short cut just substitute the ranch dressing, sour cream, tomato paste and half the bacon for Kraft's Tomato Bacon Dressing. I've made it both ways and they are both wonderful.
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