Bacon-Ranch Deviled Eggs
Ingredients
- 4 slices smoky bacon
- 12 hardboiled eggs
- Salt and pepper
- 3 tablespoons sour cream
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 2 tablespoons each finely chopped dill, chives and flat leaf parsley, divided
- 1 clove garlic, pasted
- 2 tablespoons grated onion and its juice
- 1-2 teaspoons Frank’s Red Hot Sauce
Preparation
Preheat oven to 375°F.
Arrange bacon on a slotted broiler pan and bake 15-18 minutes until very crisp. Drain and cool bacon then finely chop.
Scoop filling into a plastic food storage bag and trim the corner of the bag, Pipe yolks into egg white halves then garnish eggs with remaining bacon bits and herbs. Chill until ready to serve.