Crunchy stuffed eggs

Yield: 6 servings

Measure Ingredient
6 \N Eggs, hard-cooked
¼ cup Commercial sour cream
¼ teaspoon Salt
⅛ teaspoon Pepper, coarsely ground
1 teaspoon Parsley flakes
2 \N Bacon slices, cooked and crumbled
\N \N Paprika
6 \N Pimiento-stuffed olives, halved

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.

Shared by: June Hoffman, 8/93

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