Deviled Eggs with Bacon

Deviled Eggs with Bacon
Photo by Thomas J. Story


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

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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