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Deviled Eggs and Bacon
12 cage-free eggs, hard-boiled and peeled
2 tbsp mayonnaise
1 tbsp prepared yellow mustard
2 tbsp sour cream
2 tbsp whipping cream
1/4 tsp salt
1/4 tsp pepper
2 green onions, roughly chopped
2 stalks celery julienned
1 pkg radish mini sticks
4 slices bacon, cooked to crisp and cut into 24 pieces
ground pepper or paprika
sea salt flakes
Slice eggs in half lengthwise. Remove yolks and place in food processor bowl. Add mayonnaise, mustard, sour cream, whipping cream, salt, pepper and green onions. Mix until smooth, scraping down sides between pulses. Remove from food processor and place mixture in piping bag fitted with star tip.
Pipe filling into each egg white half. Display filled eggs on platter before applying toppings.
To prepare celery, place in water to curl cut celery. Set aside leaves for garnish.
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