Place Eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes.
Drain Eggs and immediately place in an ice bath to cool completely.
While Eggs are cooling, cook Bacon until crispy. Drain on paper towels and crumble.
Peel Eggs and cut in half lengthwise. Carefully remove yolks and place in a medium bowl.
To the bowl with yolks, add Mayonnaise, Sour Cream, Dijon Mustard, Fresh Dill, Fresh Chives, Garlic Powder, Onion Powder, Black Pepper, and Salt. Mash with a fork until smooth and creamy.
Gently fold in half of the crumbled Bacon into the yolk mixture.
Spoon or pipe the yolk mixture back into the egg white halves.
Garnish with remaining crumbled Bacon and chopped Fresh Chives. Serve chilled.
Ingredients
12
66Large Eggs
6 slices84 gSmoked Bacon
1/2 cup113 gMayonnaise
1 tbsp15 mLSour Cream
1 tsp5 mLDijon Mustard
1 tsp5 mLFresh Dill-chopped
1 tsp5 mLFresh Chives-chopped
1/4 tsp1.25 mLGarlic Powder
1/4 tsp1.25 mLOnion Powder
1/4 tsp1.25 mLBlack Pepper
PinchPinchSalt
3 tbsp45 mLBacon-crumbled
1 tbsp15 mLFresh Chives-chopped
Equipment
Saucepan
Ice Bath
Mixing Bowl
Fork
Spoon or Piping Bag
Instructions
Place Eggs in a saucepan and cover with cold water. Bring to a boil, then remove from heat, cover, and let sit for 12 minutes.
Drain Eggs and immediately place in an ice bath to cool completely.
While Eggs are cooling, cook Bacon until crispy. Drain on paper towels and crumble.
Peel Eggs and cut in half lengthwise. Carefully remove yolks and place in a medium bowl.
To the bowl with yolks, add Mayonnaise, Sour Cream, Dijon Mustard, Fresh Dill, Fresh Chives, Garlic Powder, Onion Powder, Black Pepper, and Salt. Mash with a fork until smooth and creamy.
Gently fold in half of the crumbled Bacon into the yolk mixture.
Spoon or pipe the yolk mixture back into the egg white halves.
Garnish with remaining crumbled Bacon and chopped Fresh Chives. Serve chilled.
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