Creamy Bacon Deviled Eggss

12 Eggs
25 min

I decided to try something new with my deviled eggs this year. I wanted them to be a little more creamy and I wanted to add a something extra. I was tired of the old boring way. I always use my farm fresh eggs from my chickens. I found out I have an egg allergy of some sort. With our own eggs I don't have any problems. I do not know why this is but I am happy about it because I love eggs. This recipe just adds a little more protein to the eggs and I really like them. I hope you do too.

Creamy Bacon Deviled Eggss
Recipe details
  • 12  Eggs
  • Prep time: 15 Minutes Cook time: 10 Minutes Total time: 25 min
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Deviled eggs
  • 6 Cooked egg yolks
  • 1/2 C Mayonnaise
  • 1/4 C Sour cream
  • 1 T Mustard
  • 4 Slices bacon cooked and crumbled
To prepare the eggs
Put the eggs in a saucepan and cover entirely with water.
When they reach a boil, shut the heat off and cover the saucepan for ten minutes.
Let them cool slightly and peel.
Cut each egg in half.
Take the yolks out the eggs and put into a bowl.
Smash the yolks with a fork.
Add the mayo, mustard and sour cream.
Mix all the ingredients.
Put into a sandwich bag that has a small hole cut into the corner.
Squeeze the mixture into each egg half until filled.
Top with each egg with the crumbled bacon.
  • You could easily use real bacon bits for this recipe.