Bacon-Ranch Deviled Eggs

By therman

Rachael Ray

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 leafy parsley, divided
• 1 clove garlic, pasted
• 2 tablespoons grated onion and its juice
• 1-2 teaspoons Frank’s Red Hot Sauce

Preparation

Step 1

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.

Halve eggs lengthwise. Scoop yolks into a mixing bowl and arrange egg whites on a platter. Season the egg yolks with salt and pepper and mash them with sour cream, lemon juice, Worcestershire, half the finely chopped herbs, the garlic, onion and onion juice. Stir in half the bacon and add hot sauce to your taste.

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.