Crunchy Stuffed Eggs
Yield
6 servingsPrep
10 minCook
0 minReady
10 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
hard-cooked |
|
| ¼ | cup |
sour cream
|
|
| ¼ | teaspoon |
salt
|
|
| ⅛ | teaspoon |
black pepper
coarsely |
|
| 1 | teaspoon |
parsley flakes
|
*
|
| 2 | slices |
bacon
cooked, crumbled |
|
| 1 | x |
paprika
|
*
|
| 6 | each |
pimento stuffed green olives
halved |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
hard-cooked |
|
| 59 | ml |
sour cream
|
|
| 1.3 | ml |
salt
|
|
| 0.6 | ml |
black pepper
coarsely |
|
| 5 | ml |
parsley flakes
|
*
|
| 2 | slices |
bacon
cooked, crumbled |
|
| 1 | x |
paprika
|
*
|
| 6 | each |
pimento stuffed green olives
halved |
*
|
Directions
Peel eggs, slice in half lengthwise, and carefully remove yolks.
Mash yolks and stir in sour cream, salt, pepper, and parsley flakes, mix until smooth.
Stir in bacon.
Stuff egg whites with yolk mixture; sprinkle with paprika, and top with an olive half.
