Ingredients for Bacon And Tomato Deviled Eggs
- 6 large hard-boiled eggs
- Ranch Dressing
- 1/4 cup sour cream
- Tomato Paste
- Ground Mustard
- Flat Leaf Italian Parsley
- 4 slices bacon
- 1/4 teaspoon ground black pepper
- Creole Seasoning
- paprika, for garnish (optional)
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How to Make Bacon And Tomato Deviled Eggs
- Preheat oven to 375°F (190°C).
- Hard-boil 6 large eggs for 10 minutes. Immediately transfer to an ice bath to stop cooking.
- While eggs cool, cook 4 slices of bacon until crispy. Crumble and set aside.
- Once cool enough to handle, peel and halve the eggs lengthwise. Carefully remove the yolks and place them in a medium bowl.
- Dice 1/2 cup of fresh tomatoes and add to the bowl with the yolks.
- Add 1/4 cup sour cream, 1 tablespoon Dijon mustard, 1 teaspoon smoked paprika, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to the bowl.
- Mash the yolks with a fork until well combined. Stir in the crumbled bacon.
- Spoon the mixture into the egg whites, mounding slightly.
- Garnish with a sprinkle of paprika and a few extra bacon bits (optional).
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
5g
Fat
26g
Carbs
0g
