Œufs mimosa au bacon, à la ciboulette et à la crème aigre

Ingrédients

• 8 large or extra-large eggs
• 2 Tablespoons Daisy Light Sour Cream
• 1 1/2 teaspoons spicy mustard
• 1/2 teaspoon fresh lemon juice
• 1 teaspoon pickle relish
• 1/2 teaspoon paprika
• Pinch of kosher salt and freshly ground black pepper
• 6-8 fresh chives (chopped)
• 6 slices bacon (cooked 'til crisp)

Préparation

1. 1

   --- To make hardboiled eggs: ---

2. 2

   Place eggs in a medium pot. Fill with cold water, just until the water covers the eggs. Set on your stovetop and turn to high. Bring to a boil. Once boiling, cover the pot and remove from heat. Set timer for 15 minutes. After 15 minutes, drain water from pot; fill with ice cubes and cold water. This prevents the eggs from further cooking and helps loosen them from their shell. To remove the shell, gently tap egg all over and peel back shell. Rinse under cold water. Place on a cutting board.

3. 3

   --- To make deviled eggs: ---

4. 4

   Slice eggs in half lengthwise. Remove cooked yolks to a medium bowl. Add sour cream, spicy mustard, lemon juice, relish and paprika. Stir until smooth and well combined. Spoon mixture into egg halves until full.

5. 5

   Top with chopped chives and crumbled cooked bacon.

6. 6

   Enjoy!