Ingredients
-
6
-
1/3
-
2
-
1
-
1/8
-
2
-
3
-
-
-
-
-
-
-
-
Directions
Bacon and Tomato Deviled Eggs, 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!
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Steps
|
1
Done
|
Cut the Eggs in Half and Remove the Yolk Keeping the White Half Completely Intact. Place Yolks in a Separate Little Bowl. |
|
2
Done
|
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
Done
|
Add the Egg Yolks to Your Dressing Mixture and Incorperate With a Folk Until Fully Incorperated. |
|
4
Done
|
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
Done
|
Chill in the Fridge For About a Half an Hour and Then Serve. |
|
6
Done
|
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. |
