Bacon and Chive Deviled Easter Eggs

Serves: Yield: 24 deviled eggs
12 large hard boiled eggs
½ cup sour cream
2 ounces cream cheese, at room temperature
2 tablespoons mayonnaise
4 tablespoons minced fresh chives, plus extra for garnish
6 strips of bacon cooked crisp and crumbled (reserve some for garnish)
Sea salt and freshly ground black pepper to taste

Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up.

To the egg yolks, add the sour cream, cream cheese, mayonnaise, chives, bacon, salt, and pepper. Beat on medium speed until fluffy.

Fill a pastry bag fitted with a large star tip with the filling. Pipe the mixture into the egg whites. Cover loosely with plastic wrap and refrigerate for 30 minutes.

When ready to serve, garnish with the extra bacon and the extra chopped chives.


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