Sour Cream and Bacon Deviled Eggs

Ingredientes

• 12 large eggs
• 1/2 cup full-fat sour cream
• 1 to 2 teaspoons mustard
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon granulated garlic
• 3 to 4 strips of bacon
• 1 1/2 tablespoons chopped chives
• Ground paprika, to garnish

Preparación

Steam the eggs: Fill a pot with 1 to 1 1/2 inches of water. Place a steamer basket inside and bring water to a boil. Once the water boils, turn off the heat. Carefully place 6 eggs into the steamer basket. Cover the pot and return the heat to medium-high. Let the eggs steam for 15 minutes.

Using a slotted spoon, remove the eggs and place them in a bowl of ice cold water. Repeat with steaming the remaining 6 eggs.

Let the eggs sit in the ice water for 30 minutes: You may need to add more ice cubes if the heat from the first batch of cooked eggs melts the ice cubes and warms the water.

Peel the eggs and slice each egg in half. Scoop out the egg yolks and place them in a bowl.

Using a fork, smash the yolks into small pieces. Add the sour cream, mustard, salt and granulated garlic and mix until you get a smooth mixture. Taste the filling and adjust the seasonings to your liking. Set the filling aside as you cook the bacon.

Heat a frying pan over medium heat and cook the bacon to your desired level of crispiness.

Use tongs to remove the bacon from pan and onto a plate lined with paper towels. Let the bacon cool for a few minutes. Once the bacon is cool enough to handle, chop or crumble bacon strips into small pieces.

Fill a zip-top sandwich bag with the egg yolk mixture. Snip off one of the bottom corners and pipe the egg yolk mixture into the egg white halves. If you don’t have a sandwich or piping bag on hand, you can also just spoon in the egg yolk mixture into the egg white halves.

Sprinkle each egg with chives, paprika, and bacon bits. Serve immediately.

Fuente: Simple recipe

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