Instructions
- Place Eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10-12 minutes.
- Drain Eggs and immediately place in an ice bath to cool completely.
- While Eggs are cooling, cook Smoked Bacon until crispy. Drain on paper towels and crumble.
- Once Eggs are cooled, peel 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, Dried Dill, Dried Chives, Garlic Powder, Cayenne Pepper, and Black Pepper. Mash with a fork until smooth and creamy.
- Gently fold in half of the crumbled Smoked Bacon into the yolk mixture.
- Spoon or pipe the yolk mixture back into the egg white halves.
- Garnish with remaining crumbled Smoked Bacon and chopped Fresh Chives. Serve immediately or chill for later.
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