Bacon And Tomato Deviled Eggs Recipe

Ingredients for Bacon And Tomato Deviled Eggs

• Hard Boiled Eggs
• Ranch Dressing
• 1/4 cup sour cream
• Tomato Paste
• Ground Mustard
• Flat Leaf Italian Parsley
• 4 slices bacon
• Ground Black Pepper
• Creole Seasoning

How to Make Bacon And Tomato Deviled Eggs

1. Preheat oven to 375°F (190°C).
2. Hard-boil 6 large eggs for 10 minutes. Immediately transfer to an ice bath to stop cooking.
3. While eggs cool, cook 4 slices of bacon until crispy. Crumble and set aside.
4. Once cool enough to handle, peel and halve the eggs lengthwise. Carefully remove the yolks and place them in a medium bowl.
5. Dice 1/2 cup of fresh tomatoes and add to the bowl with the yolks.
6. 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.
7. Mash the yolks with a fork until well combined. Stir in the crumbled bacon.
8. Spoon the mixture into the egg whites, mounding slightly.
9. Garnish with a sprinkle of paprika and a few extra bacon bits (optional).
10. Serve immediately and enjoy!