Bacon And Tomato Deviled Eggs – a delicious recipe with eggs, ranch dressing, sour cream, tomato paste, ground mustard, flat-leaf Italian parsley. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Cut the eggs in half and remove the yolk keeping the white half completely intact. Place yolks in a separate little bowl.
2
In yet another bowl add your ranch dressing, sour cream, tomato paste, ground mustard, chopped parsley and bacon. Mix together with a whisk until smooth.
3
Add the egg yolks to your dressing mixture and incorperate with a folk until fully incorperated.
4
Place egg mixture in a plastic ziplock bag with a large tip on the end. (You can also just cut about a third of an inch off the bottom of the bag if you don't have a decorating tip.)Fill the egg white halves with the mixture, and then lightly sprinkle a pinch of creole seasoning and a crank of fresh ground pepper onto every filled half.
5
Chill in the fridge for about a half an hour and then serve.
6
If you wanna make a short cut just substitute the ranch dressing, sour cream, tomato paste and half the bacon for Kraft's Tomato Bacon Dressing. I've made it both ways and they are both wonderful.
346
kcal
Calories
25
g
Fat
2
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 hard-boiled eggs, 1/3 cup ranch dressing, 2 tablespoons sour cream, 1 tablespoon tomato paste, and more.
Yes, Bacon And Tomato Deviled Eggs falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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