Sour Cream and Bacon Deviled Eggs

Instructions

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1. 1 Fill a pot with 1 to 1 1/2 inches of water. Place a steamer basket inside and bring water to a boil. Once the water boils, turn off the heat. Carefully place 6 eggs into the steamer basket. Cover the pot and return the heat to medium-high. Let the eggs steam for 15 minutes. Using a slotted spoon, remove the eggs and place them in a bowl of ice cold water. Repeat with steaming the remaining 6 eggs. (Get the step-by-step tutorial for making steam-cooked eggs here .)
2. 2 You may need to add more ice cubes if the heat from the first batch of cooked eggs melts the ice cubes and warms the water.
3. 3 Scoop out the egg yolks and place them in a bowl.
4. 4 Using a fork, smash the yolks into small pieces. Add the sour cream, mustard, salt and granulated garlic and mix until you get a smooth mixture. Taste the filling and adjust the seasonings to your liking. Set the filling aside as you cook the bacon.
5. 5 Heat a frying pan over medium heat and cook the bacon to your desired level of crispiness. I usually cook mine for 5 to 6 minutes, until I see some browning on the bacon strips. Use tongs to remove the bacon from pan and onto a plate lined with paper towels. Let the bacon cool for a few minutes. Once the bacon is cool enough to handle, chop or crumble bacon strips into small pieces.
6. 6 Fill a zip-top sandwich bag with the egg yolk mixture. Snip off one of the bottom corners and pipe the egg yolk mixture into the egg white halves. If you don’t have a sandwich or piping bag on hand, you can also just spoon in the egg yolk mixture into the egg white halves.
7. 7 Serve immediately. Deviled eggs can also be refrigerated for a few hours before serving, but are best served the day they are made. Did you love the recipe? Give us some stars and leave a comment below!