Bacon Deviled Eggs
What You Need
8 hard boiled large eggs
3 slices bacon
1/3 cup mayonnaise
1 tablespoon sour cream
2 teaspoons prepared mustard
2 tablespoons thinly sliced green onions
Salt and pepper to taste
In an 8 to 10-inch frying pan, cook bacon, turning slices as needed, until browned on both sides and crisp. Remove to paper towels and drain. When cool enough to handle, crumble bacon.
Cut each egg in half lengthwise. Gently scoop out yolks and place in a bowl. Mash yolks with a fork, and then stir in mayonnaise, sour cream, mustard, green onions, and crumbled bacon. Add salt and pepper to taste.
Spoon or pipe about 1 tablespoon of yolk mixture into the hollow of each egg-white half. Serve immediately or cover and chill up to 4 hours. Makes 16 deviled eggs; 8 servings.