Switching gears, it’s week two of my little “Ingredient game” to keep us motivated during the blah months and up this week as ingredient two is “Eggs”. Pretty broad topic and I promise not to just make breakfast food. Starting off, I made Bacon Ranch Deviled Eggs for lunch today. Just the right amount of ranch (though I’ve heard people say that you can never have enough) and bacon crumbles. Easy to make. Easy to double the recipe for a crowd or a party. Just plain easy.
Ingredients
6 lardons bacon, cut into thirds and fried to crispy
6 hard-cooked eggs, peeled and cut vertically (so that you have 12 halves)
1/3 cup mayonnaise
1/3 cup sour cream
1 1/2 teaspoons ranch spice mix
1/2 teaspoon paprika
salt and pepper to taste
1/4 cup chopped chives (for garnish)
Directions
Select 12 pieces of “prettier” bacon and reserve to garnish. Chop the remaining bacon to very small bits.
Remove the egg yolks to a small bowl and mash with a fork. Add mayonnaise, sour cream and all spices and mix thoroughly. Mix in the bacon bits. Fill the empty egg white shells (either with a spoon or with a piping bag) with the mixture. Garnish with the reserved bacon pieces and chives.
Cover lightly with plastic wrap and refrigerate for up to one day before serving.
