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Bacon Deviled Eggs Recipe

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The bacon and egg combination in these deviled eggs provide a great flavor.
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Servings:
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Ingredients
  • 12 eggs
  • 1/2 cup light salad dressing
  • 2 tablespoons light sour cream
  • 2 teaspoons brown mustard
  • 4 slices of thick-sliced bacon, fried crisp and crumbled
  • Salt and pepper to taste
Directions
PREP
1 hr
COOK
30 mins
READY IN
1.5 hrs
  • Place the eggs in a pan and cover with water. Cook over medium high heat. Bring to a full boil and then allow them to boil for 10 minutes.
  • Remove from the heat, pour off hot water and run cold water over the eggs. Cover with cold water and allow to stand for a few minutes until the eggs are cool enough to handle.
  • Peel the shells off all the eggs and then cut the eggs in half lengthwise.
  • Remove the yolk from the whites and place them in a bowl.
  • Mash the yolks and then add the salad dressing, sour cream and mustard. Stir together until well blended.
  • Stir in the crumbled bacon.
  • Season with salt and pepper to taste.
  • Fill the center of the egg whites with the yolk mixture. Place the eggs in an airtight container and chill in the refrigerator for at least 2 hours.
  • Remove from the refrigerator and serve chilled.
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