Deviled Eggs With Bacon And Chives |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 1224 |
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They're ultra thick, but because they have sour cream rather than mayo, they're also a little lighter-tasting. But the addition of bacon and chives gives them a really different flavor. So if you or your party-goers are deviled egg traditionalists, this might not be your favorite. Ingredients:
ingredients |
12 lg. hard-boiled eggs, cooled and peeled |
6 slices bacon |
2 tbsp. fresh chives, chopped |
2 tsp. dijon mustard |
1 tsp. white vinegar |
2 tbsp. freshly grated parmesan cheese |
1/4 c. sour cream |
1/2 tsp. freshly ground black pepper |
smoked paprika, to garnish |
Directions:
1. 1. Cook bacon slices until crisp. Drain and allow to cool. Crumble.
2. 2. Slice each of your eggs lengthwise in half, to make 24 halves.
3. 3. Scoop egg yolks out and into a bowl. Mash slightly.
4. 4. Add remaining ingredients to egg yolks, mixing until well combined. If mixture is too thick, add a bit more sour cream, if desired.
5. 5. Evenly divide yolk mixture among your egg white halves. You'll probably need to fill them generously- it makes a lot of filling!
6. 6. Garnish with paprika. Refrigerate until ready to serve.
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