Loaded Deviled Eggs

My Mom used to make Deviled Eggs, especially for Easter. Hers were certainly good and I loved them. But, over the years, I have tried to put my twist on them. And mine are made without sweet pickle relish, they are much more savory with the addition of minced bacon.

This recipe is only for 5-6 people, (yields 11 deviled egg halves) but easily translates to a crowd amount.

Ingredients:

• 12 hard boiled eggs

• 1/4 cup whole mayonnaise

• 2 tbsp sour cream

• 1 tsp Ranch seasoning mix

• 1 tsp Dijon mustard

• Pinch of white or black pepper

• Kosher salt to taste

• 3-4 thick slices of bacon, cooked, minced finely

• 2 tbsp chopped chives

• Pinch of paprika

Directions:

• Allow your hard boiled eggs to cool to room temperature. Slice in half and remove the yolks. Place the yolks and one of the egg white halves in a small food processor. Note: Adding the half egg white adds to the volume of the mix.

• To the processor, add the mayonnaise, sour cream, Ranch seasoning, salt, and pepper. Pulse to process to a fine consistency, like a pate. Taste and adjust seasoning if needed.

• Using a small piping bag or a small spoon, evenly fill the 5 egg white halves. Top with minced bacon and chopped chives. Sprinkle with a pinch of paprika on each.