Bacon And Tomato Deviled Eggs

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 6 hard-boiled eggs
• 1/3 cup ranch dressing
• 2 tablespoons sour cream
• 1 tablespoon tomato paste
• 1/8 teaspoon ground mustard
• 2 teaspoons finely chopped flat-leaf italian parsley
• 3 ounces bacon (cooked and finely crumbled)
• ground black pepper
• creole seasoning

Recipe

• 1 cut the eggs in half and remove the yolk keeping the 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 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.