1/3 Photos of Bacon and Tomato Deviled Eggs
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!
My Private Note
Units: US | Metric
- 1Cut the eggs in half and remove the yolk keeping the white half completely intact. Place yolks in a separate little bowl.
- 2In yet another bowl add your ranch dressing, sour cream, tomato paste, ground mustard, chopped parsley and bacon. Mix together with a whisk until smooth.
- 3Add the egg yolks to your dressing mixture and incorperate with a folk until fully incorperated.
- 4Place 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.
- 5Chill in the fridge for about a half an hour and then serve.
- 6If 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.
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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
- Total Fat 19.4 g
- Saturated Fat 5.3 g
- Cholesterol 227.0 mg
- Sodium 331.4 mg
- Total Carbohydrate 2.0 g
- Dietary Fiber 0.2 g
- Sugars 1.4 g
- Protein 8.4 g