Deviled Eggs with Bacon
In a medium frying pan over medium-high heat, cook 2 strips coarsely chopped bacon until crisp and brown. Drain on paper towels; crumble when cool.
Set aside 1 tbsp. bacon fat. Shell 6 hard-cooked eggs and halve lengthwise. Put yolks in a small bowl and, with a fork, mash in reserved bacon fat, 1/4 cup sour cream, and 1 tbsp. Dijon mustard. Add hot sauce and salt to taste.
Divide yolk mixture evenly among egg whites. Top with bacon and flat-leaf parsley leaves just before serving.
Time: 30 minutes