Deviled Eggs with Bacon

Deviled Eggs with Bacon
Photo by Thomas J. Story

Ingredients

  • Parsley leaves for garnish
  • 1 tablespoon Dijon mustard
  • 2 strips bacon (1 1/2 oz. total), coarsely chopped
  • 6 large eggs
  • Salt
  • Hot sauce
  • ¼ cup sour cream

1. Put eggs in a 3- to 4-qt. pan and add enough cold water to cover by 1 in. Bring to a simmer over high heat, then reduce heat so bubbles break surface only occasionally. Cook 15 minutes. Drain eggs, cover with cold water, and let stand until cool, about 10 minutes. 2. Meanwhile, in an 8- to 10-...

View full recipe at My Recipes

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