Stuffed Eggs with Bacon
Description
This appetizer should always be served cold. I don't recommend making it too far in advance, because the eggs will dry out. You can use the yolk for the filling, mixing it with sour cream, mayonnaise, cheese, or fried onions, or leave it out entirely. The appetizer is very easy to make—you can make a large portion or a small one. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
1. Place the eggs in a saucepan with cold water and put it over heat. After the water comes to a boil, cook the eggs for about 6–8 minutes, remove from heat, and place under cold water. Peel the eggs, cut them in half, and remove the yolks.
- 2
Step 2
2. Mash the yolks with a fork into a smooth, uniform mixture.
- 3
Step 3
3. Mix the egg yolks with sour cream, mustard, and garlic powder; mix thoroughly.
- 4
Step 4
4. Fry the bacon until golden and crisp, then transfer to a paper towel and, once cooled, crumble it. Fill the egg halves with the prepared mixture.
- 5
Step 5
5. Garnish the egg halves with bacon, green onion, and paprika.