Deviled Eggs with Bacon

Deviled Eggs with Bacon
Photo by Thomas J. Story


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

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-...

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