Lunch: Sour Cream–Bacon Deviled Eggs

Recipe by Cheryl Slocum Sour cream and bacon make everything better. Try this recipe for deviled eggs for your next picnic or summer party, which incorporates both into the eggs' fluffy filling (pictured, left). Also, try our recipe for Classic Deviled E

Ingredients

12 large eggs
2 tsp. white vinegar
1 c. sour cream
4 slice cooked bacon
1 pinch cayenne pepper
salt
Freshly ground black pepper

Instructions

In a large pot over high heat, bring eggs, vinegar, and enough cold water to cover by 1 inch to a boil. Reduce heat to medium-high to maintain a medium boil and cook eggs for 8 minutes. Drain and run eggs under cool water. Fill a bowl with cold water, add eggs, and let sit for 20 minutes to cool at room temperature.
Peel eggs and halve lengthwise. Remove yolks and transfer to a medium bowl. Set aside whites on a serving plate. With a fork, break up yolks until fluffy.
To yolks, add sour cream, bacon, cayenne pepper, salt, and freshly ground black pepper; mix.
Fill egg whites. Garnish with reserved bacon. Cover and refrigerate for at least 30 minutes, or until ready to serve.

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