Deviled Eggs with Bacon and Chives
From princessthunder 14 years ago
- 20 minutes to make
- Serves 1224
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. Read more See less
Ingredients
- Ingredients: shopping list
- 12 lg. hard-boiled eggs, cooled and peeled shopping list
- 6 slices bacon shopping list
- 2 tbsp. fresh chives, chopped shopping list
- 2 tsp. Dijon mustard shopping list
- 1 tsp. white vinegar shopping list
- 2 tbsp. freshly grated parmesan cheese shopping list
- 1/4 C. sour cream shopping list
- 1/2 tsp. freshly ground black pepper shopping list
- smoked paprika, to garnish shopping list
How to make it
- 1. Cook bacon slices until crisp. Drain and allow to cool. Crumble.
- 2. Slice each of your eggs lengthwise in half, to make 24 halves.
- 3. Scoop egg yolks out and into a bowl. Mash slightly.
- 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. Evenly divide yolk mixture among your egg white halves. You'll probably need to fill them generously-- it makes a lot of filling!
- 6. Garnish with paprika. Refrigerate until ready to serve.
The Rating
Reviewed by 6 people-
Love this!
valinkenmore
in Malott loved it
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Great recipe :) ^5
donman
in Hammond loved it
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Wow sounds fabulous...can't wait to try these
yomomma
in Danvers loved it
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