Printable Recipe: Decadant Deviled Eggs with Bacon and Chives Recipe

Decadant Deviled Eggs with Bacon and Chives

This appetizer is one of my favorite Easter menu ideas for using up all those leftover Easter eggs! It makes a very different and rich deviled egg.. and a nice change from the ordinary.

A warning... Now, I love these, and so do most of the people who try them. They're ultra thick, but because they have sour cream rather than mayo, they're also a little lighter-tasting. But the addition of bacon and chives gives them a really different flavor. So if you or your party-goers are deviled egg traditionalists, this might not be your favorite.

These fill up nice and big and are really unique-- and delicious. Serves 12.

Ingredients:
12 lg. hard-boiled eggs, cooled and peeled
6 slices bacon
2 tbsp. fresh chives, chopped
2 tsp. Dijon mustard
1 tsp. white vinegar
2 tbsp. freshly grated parmesan cheese
1/4 C. sour cream
1/2 tsp. freshly ground black pepper
Smoked paprika, to garnish

Instructions: 1. Cook bacon slices until crisp. Drain and allow to cool. Crumble.

2. Slice each of your eggs lengthwise in half, to make 24 halves.

3. Scoop egg yolks out and into a bowl. Mash slightly.

4. Add remaining ingredients to egg yolks, mixing until well combined. If mixture is too thick, add a bit more sour cream, if desired.

5. Evenly divide yolk mixture among your egg white halves. You'll probably need to fill them generously-- it makes a lot of filling!

6. Garnish with paprika. Refrigerate until ready to serve.