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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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
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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