Recipe by graniteangel
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!
Top Review by ~Nimz~
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.
- 6 hard-boiled eggs
- 1⁄3 cup ranch dressing
- 2 tablespoons sour cream
- 1 tablespoon tomato paste
- 1⁄8 teaspoon ground mustard
- 2 teaspoons finely chopped flat-leaf Italian parsley
- 3 ounces bacon (cooked and finely crumbled)
- ground black pepper
- creole seasoning
Directions See How It's Made
- Cut the eggs in half and remove the yolk keeping the white half completely intact. Place yolks in a separate little bowl.
- 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.
- Add the egg yolks to your dressing mixture and incorperate with a folk until fully incorperated.
- 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.
- Chill in the fridge for about a half an hour and then serve.
- 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.