Bacon and Tomato Deviled Eggs

Recipe by graniteangel
READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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