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Time: 30 minutes. If you're making these the day before, chill the filled eggs in a single layer on a baking sheet; chill the bacon and parsley separately.

This Story Originally Appeared On sunset.com

Gallery

Credit: Thomas J. Story; Styling: Dan Becker

Recipe Summary

Yield:
Serves 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put eggs in a 3- to 4-qt. pan and add enough cold water to cover by 1 in. Bring to a simmer over high heat, then reduce heat so bubbles break surface only occasionally. Cook 15 minutes. Drain eggs, cover with cold water, and let stand until cool, about 10 minutes.

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  • Meanwhile, in an 8- to 10-in. frying pan over medium-high heat, stir bacon until crisp and brown, about 3 minutes. With a slotted spoon, transfer bacon to towels to drain. Crumble when cool. Reserve 1 tbsp. bacon fat from pan.

  • Shell eggs and cut in half lengthwise. Put yolks in a small bowl and mash with a fork, blending in reserved bacon fat, sour cream, and mustard. Add hot sauce and salt to taste.

  • Divide yolk mixture among egg whites. Top with bacon and parsley leaves just before serving.

  • Note: Nutritional analysis is per serving.

Nutrition Facts

61 calories; calories from fat 72%; protein 3.7g; fat 4.9g; saturated fat 1.8g; carbohydrates 0.4g; fiber 0g; sodium 82mg; cholesterol 110mg.
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