Bacon and Tomato Deviled Eggs

Ingredients

• 6 hard-boiled eggs
• 1/3 cup ranch dressing
• 2 tablespoons sour cream
• 1 tablespoon tomato paste
• 1/8 teaspoon ground mustard
• 2 teaspoons finely chopped flat-leaf Italian parsley
• 3 ounces bacon (cooked and finely crumbled)
• ground black pepper
• creole seasoning

Directions

1. 1

   Cut the eggs in half and remove the yolk keeping the white half completely intact. Place yolks in a separate little bowl.

2. 2

   In yet another bowl add your ranch dressing, sour cream, tomato paste, ground mustard, chopped parsley and bacon. Mix together with a whisk until smooth.

3. 3

   Add the egg yolks to your dressing mixture and incorperate with a folk until fully incorperated.

4. 4

   Place egg mixture in a plastic ziplock bag with a large tip on the end. (You can also just cut about a third of an inch off the bottom of the bag if you don't have a decorating tip.)Fill the egg white halves with the mixture, and then lightly sprinkle a pinch of creole seasoning and a crank of fresh ground pepper onto every filled half.

5. 5

   Chill in the fridge for about a half an hour and then serve.

6. 6

   If you wanna make a short cut just substitute the ranch dressing, sour cream, tomato paste and half the bacon for Kraft's Tomato Bacon Dressing. I've made it both ways and they are both wonderful.