7 hard boiled eggs
2 tablespoon sour cream
1/4 cup mayo
1/4 cup finely chopped cilantro
1/2 teaspoon finely chopped chives
1 teaspoon yellow mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1 slice of crispy bacon
Boil your eggs first by filling a sauce pan with cold water. Place the eggs in it being sure that each egg is fully submerged. Set the stove on HIGH. Once the water comes to a rapid boil turn off the stove and cover the sauce pan for 10 minutes.
After 10 minutes drain the water and peel your eggs. I will admit, sometimes I am lucky that my shell does come off all in 1 or 2 pieces, but it drives me insane when it just cracks up into tiny pieces.
Anyway once all eggs are peeled and devoid of those pesky shells, place them in the fridge for 30 minutes. This firms up the eggs so that it is not too soft to handle. Mean while fry your slice of bacon. It has to be crispy to fall apart easy.
After 30 minutes, cut the eggs length wise down the middle. Remove the yolk from the whites. Be gentle.
To the yolk add the mayo, sour cream, chopped cilantro, half of the chives, mustard, the paprika and cayenne pepper. Mix thoroughly to a smooth consistency. Use a folk to smash it together if you have to.
Scoop a teaspoon of the mixture into each of the half shells or you can do like me and fill a small zip lock bag with the yolk mixture and cut a tiny corner off and squeeze it into the half shell of each egg.
After all eggs are filled, top each egg with some of the bacon pieces and sprinkle with the remaining chives. Set in the fridge to chill for 30 minutes before popping into your mouth.
I did not wait that long…I went at it right away! It was delicious!