Ingredients
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1
-
8
-
2
-
1/4
-
3
-
-
-
-
-
-
-
-
-
-
Directions
Bacon and Cream Cheese Deviled Eggs, Dense and rich not light and fluffy like a traditional deviled egg Very decadent! This isn’t very eggy as the reviewers have mentioned , I am not a mustard/mayo person, so I needed to find my own version of deviled eggs I could enjoy – and this one is it! You need to try substituting the reg ranch dressing with Southwest/Chipotle Ranch dressing though gives the recipe a kick with a delicious southwest/smoky flavor! Not at all bland these are always gobbled up at our get-togethers , I loved the sound of this but I found them a little bland too, always good to try something new though so thanks for posting!
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Steps
|
1
Done
|
Hard Boil Eggs, Then Place in Ice Water to Cool, at Least 10-15 Minutes. Peel, Cut in Half and Scrape Yolks Into a Large Mixing Bowl. |
|
2
Done
|
Fry Bacon Up in a Pan, Until Crispy. Drain on Paper Towels, and Crumble Once Cool Enough to Handle. |
|
3
Done
|
Cut Cream Cheese Into Bite-Size Pieces, and Add to Yolks. Begin to Beat With a Hand Mixer on Low. Add Mustard Powder and Then Begin to Pour Ranch Into Bowl in a Thin Stream. the Desired Texture Is a Thick Filling, Just Wet Enough to Form a Paste and Be Blended by the Hand Mixer. Turn Mixer Up to Medium-High and Whip Until Slightly Fluffy and Able to Form Stiff Peaks (doesn't Take Very Long). Add Crumbled Bacon Pieces and Mix Just Until Blended Through. |
|
4
Done
|
Fill Whites With Filling and Refrigerate Until Ready to Serve. |
