Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Bacon and Tomato Deviled Eggs Recipe
    Lost? Site Map

    Bacon and Tomato Deviled Eggs

    Bacon and Tomato Deviled Eggs. Photo by ~Nimz~

    1/3 Photos of Bacon and Tomato Deviled Eggs

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    15 mins

    45 mins

    Angela Dawn's Note:

    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!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cut the eggs in half and remove the yolk keeping the white half completely intact. Place yolks in a separate little bowl.
    2. 2
      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. 3
      Add the egg yolks to your dressing mixture and incorperate with a folk until fully incorperated.
    4. 4
      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. 5
      Chill in the fridge for about a half an hour and then serve.
    6. 6
      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.

    Ratings & Reviews:

    • on November 16, 2007

      45

      Loved these. The filling mixture was really tasty and very different. The only draw back I have is opening a 6 oz can of tomato paste for only 1 tablespoon. Guess I'll just have to make more to use the rest of it up. Thanks and congratulation on your football pool win.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 10, 2007

      55

      Great twist on deviled eggs! Love the flavor from the bacon. I "cheated" and used Bacon and Tomato Dressing. PAC Spring '07

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Bacon and Tomato Deviled Eggs

    Serving Size: 1 (84 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 219.5
     
    Calories from Fat 175
    79%
    Total Fat 19.4 g
    29%
    Saturated Fat 5.3 g
    26%
    Cholesterol 227.0 mg
    75%
    Sodium 331.4 mg
    13%
    Total Carbohydrate 2.0 g
    0%
    Dietary Fiber 0.2 g
    0%
    Sugars 1.4 g
    5%
    Protein 8.4 g
    16%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites