Deviled Eggs

Appetizers that can be made ahead of time and served cold can be a relief to both the guests and the host. Your guests will naturally appreciate a cool snack on a hot day and as a host anything that can be made the day before is just one less thing to worry about on the day of the party. This is where the good-old picnic and barbeque stand-by deviled eggs comes into play. These tasty treats can be made by the dozens and since the recipe mainly consists of mixing the yolks and filling the whites you can even get the kids to help out.

Ingredients

12 hard boiled eggs
½ cup of crème fraiche or sour cream
½ teaspoon of salt
¼ teaspoon of freshly ground pepper
2 teaspoons of parsley flakes
4 strips of bacon, fried crisp and chopped
Paprika to garnish
Instructions

Chill the eggs and then peel them.
Slice the eggs in half lengthwise.
Remove the yolks and save the whites.
Mix the yolks with the crème fraiche or sour cream, salt, pepper, parsley flakes, and bacon.
Carefully spoon or pipe the yolk mixture back into the egg whites.
Dust the yolk mixture with a pinch of paprika.
Refrigerate until time to serve.