Deviled Eggs and Bacon
Ingredients
- 12 cage-free eggs hard-boiled and peeled
- 2 tablespoons mayonnaise
- 1 tablespoon prepared yellow mustard
- 2 tablespoons sour cream
- 2 tablespoons whipping cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 green onions roughly chopped
- 2 stalks Dandy Celery julienned
- 1 package Dandy Radish Ministicks
- 4 slices bacon cooked to crisp and cut into 24 pieces
- ground Aleppo pepper or paprika
- sea salt flakes
Instructions
- Slice eggs in half lengthwise. Remove yolks and place in food processor bowl. Add mayonnaise, mustard, sour cream, whipping cream, salt, pepper and green onions. Mix until smooth, scraping down sides between pulses. Remove from food processor and place mixture in piping bag fitted with star tip.
- Pipe filling into each egg white half. Display filled eggs on platter before applying toppings.
- To prepare celery, place in water to curl cut celery. Set aside leaves for garnish.
- Place celery curls, radish sticks and crispy bacon on top of each egg. Sprinkle with Aleppo pepper and sea salt. Garnish with celery leaves, if desired.