6 hard-boiled eggs, peeled and cut in half
1/4 cup sour cream
1 tablespoon Dijon mustard
1 tablespoon reserved bacon drippings
dash hot sauce
pinch salt
2 slices of bacon, cooked crisp
chopped parsley
Above: adding the sour cream, mustard, and bacon dripping, which goes right into the filling.
After preparing the filling by stirring the egg yolks, sour cream, mayonnaise, and bacon drippings thoroughly, place filling into each egg half. Then garnish with chopped fresh parsley and the crumbled pieces of bacon.
The finished product: 
Review: The sour cream gives these eggs a nice, creamy texture - really different than traditional deviled eggs, but very very good. With no mayonnaise or Miracle Whip, the eggs really take on more of a bacon flavor - the bacon drippings, a unique touch, certainly help with this. Of course, anything tastes better with bacon. The crumbled bacon not only add to the bacon flavor, they also add a crunch to the texture - the parsley doesn't add much flavor but adds a lot of color.
Overall grade: 75 (out of 100)
Texture: 18 out of 20
Flavor: 17 out of 20
Appearance: 15 out of 20
Uniqueness: 15 out of 20 (because the bacon drippings are added)
Ease of preparation: 10 out of 20 (frying bacon is messy, but the result is great)
Any comments or suggestions?
2 comments:
I have all the ingredients but other than your pictures I don't know how to make the deviled eggs. Can you print instructions please?
PS I'm in sizth grade so don't be mean.
Instructions added for those who are in the 6th grade, or those who are Colorado State graduates.
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