Bacon And Tomato Deviled Eggs - cooking recipe

Ingredients

6 hard-boiled eggs
1/3 cup ranch dressing
2 tablespoons sour cream
1 tablespoon tomato paste
1/8 teaspoon ground mustard
2 teaspoons finely chopped flat-leaf Italian parsley
3 ounces bacon (cooked and finely crumbled)
ground black pepper
creole seasoning

Preparation

Cut the eggs in half and remove the yolk keeping the white half completely intact. Place yolks in a separate little bowl.
In yet another bowl add your ranch dressing, sour cream, tomato paste, ground mustard, chopped parsley and bacon. Mix together with a whisk until smooth.
Add the egg yolks to your dressing mixture and incorperate with a folk until fully incorperated.
Place egg mixture in a plastic ziplock bag with a large tip on the end. (You can also just cut about a third of an inch off the bottom of the bag if you don't have a decorating tip.)Fill the egg white halves with the mixture, and then lightly sprinkle a pinch of creole seasoning and a crank of fresh ground pepper onto every filled half.
Chill in the fridge for about a half an hour and then serve.
If you wanna make a short cut just substitute the ranch dressing, sour cream, tomato paste and half the bacon for Kraft's Tomato Bacon Dressing. I've made it both ways and they are both wonderful.